Butternut squash & sage risotto

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• Sue

  2008-09-30 17:07:15.637627

  Sue rated and commented on this recipe

  

  Great really tasty and satifying risotto. I thought it might be bland but the sage gave it a lovely flavour. Easy to make but you do have to stand over it.

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• frankie

  2008-09-30 20:51:59.501649

  frankie commented on this recipe

  Very nice indeed. Didn't need all of the liquid or all of the time until my rice was done. Just pressed on my roasted squash with the back of a fork and it mashed up nicely. Very easy and a good supper with a nice green salad. Would make again.

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• frankie

  2008-09-30 20:52:10.846004

  frankie rated this recipe

  

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• JennyMac

  2008-10-03 16:24:50.787597

  JennyMac commented on this recipe

  This recipe is absolutely delicious. I made it last night because it had been featured in a newspaper, then I noticed it on here. Lovely tasty recipe with well balanced flavours. The sage blends with the butternut squash extremely well. I did alter the recipe a tad, because I wanted to lower the calories. So I didn't deep fry the sage leaves, used Fry Light instead of the Olive oil, Less Parmesan cheese, and no butter at all. I stirred in a packet of Butter Buds. Also roasted the squash in one teaspoon of oil too. Excellent! No flavours lost, but loads of calories down. Served it with Asparagus, mushrooms and tenderstem broccoli instead of the Garlic Bread. I shall be making this one again..I did one which was similar last year which was butternut squash and pear..delicious.

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• cherrygloom

  2008-10-09 19:43:25.841013

  cherrygloom rated and commented on this recipe

  

  Very tasty and satisfying! You need to be careful how big your onion is though, I only used half a medium onion and it overpowered the squash somewhat. I will definitely be making this again though!

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• schizopear

  2008-10-15 09:21:57.701899

  schizopear rated and commented on this recipe

  

  this was my first attempt at a risotto and was far easier than i imagined. it was handy to have my sous chef (otherwise known as the boyfriend) on hand to mash the butternut squash whilst i was stirring the risotto. i only used a fraction of butter at the end and i thought that it was unnecessary and would omit it completely next time. i'd also like to repeat cherrygloom's comment about reducing the onion. served with garlic bread this was a very filling and tasty meal.

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• sally

  2008-10-30 10:38:20.629785

  sally rated and commented on this recipe

  

  I thought this was really tasty, I too did not need so much liquid, I didn't deep fry the sage leaves and omitted the butter at the end...totally not needed, it was beautiful.

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• Robsmith8268

  2008-11-01 19:13:56.708639

  Robsmith8268 rated and commented on this recipe

  

  I was really impressed with this recipe, really tasty and I thought the cheese and the squash complimented each other extremely well. I found the extra butter made it that little bit richer ... suberb !!!!

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• Gaby

  2008-11-07 14:28:24.440609

  Gaby rated and commented on this recipe

  

  Excellent dish, I roasted a large squash in wedges and froze the rest in portions ready for the next one

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• Emmy-Lou

  2008-11-07 21:27:07.463038

  Emmy-Lou rated and commented on this recipe

  

  Great - my husband said this was the best risotto I've ever cooked. I only had a red onion but it worked fine. I also only used 1L of stock. I didn't bother frying the sage leaves but did add the butter at the end, but might leave it out next time I make it.

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• winkiwoo

  2008-11-15 15:31:17.059767

  winkiwoo rated and commented on this recipe

  

  Fantastic. The flavours was immense. Left an amazing aftertaste. An absoloute must try. I added a bit of chilli which added a nce kick.

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• Nix143

  2008-12-02 08:57:47.003856

  Nix143 commented on this recipe

  Gorgeous. This has been added to my regular recipe colection - as others have noted the sage really gives a good flavour. For sake of health I left out the butter at the end.

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• Vikki

  2009-01-10 21:03:12.744731

  Vikki rated and commented on this recipe

  

  This is now one of my favourite risottos. Great flavours that work well - highly recommended

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• Steff85

  2009-01-15 14:38:42.818226

  Steff85 rated this recipe

  

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• Mark

  2009-01-29 16:13:58.326175

  Mark rated and commented on this recipe

  

  Very tasty, but I'd give the crisp sage leaf garnish a miss.

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• inspiration

  2009-01-30 14:51:41.884076

  inspiration rated and commented on this recipe

  

  love squash anyway so fab to find another recipe for it. most delicious

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• thegarybrough

  2009-02-19 10:27:15.820785

  thegarybrough rated and commented on this recipe

  

  Instant hit in our house, we've made it many times since.

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• Sarah Millar

  2009-02-26 12:06:26.401635

  Sarah Millar rated and commented on this recipe

  

  I can't rate this highly enough, it tastes fantastic and is my dish-of-choice when cooking for friends with small children like mine - the kids love helping to stir in the stock (supervised of course!) and the colour, when the butternut is mashed in, is very appealing to them. I serve garlic bread and a large green salad to dress it up a touch for the adults.

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• Pete's Fanny

  2009-03-02 07:30:14.311008

  Pete's Fanny rated and commented on this recipe

  

  Couldn't get fresh sage so used dried and missed out the crisp garnish. Added some toasted pine nuts which went perfectly with the sweetness of the squash. Yummy - will defo do again.

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• elaine

  2009-03-02 20:22:26.207285

  elaine commented on this recipe

  very very very tasty used pumpkin instead of squash and added more parmesean.

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Ingredients

• 1kg butternut squash , peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage , leaves picked, half roughly chopped, half left whole
• 1½l vegetable stock
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian

Ingredients

• 1kg butternut squash , peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage , leaves picked, half roughly chopped, half left whole
• 1½l vegetable stock
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

Per serving

609 kcalories, protein 15g, carbohydrate 87g, fat 24 g, saturated fat 10g, fibre 8g, sugar 17g, salt 0.95 g

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