Butternut squash & sage risotto

Butternut squash & sage risotto

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(154 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
609
protein
15g
carbs
87g
fat
24g
saturates
10g
fibre
8g
sugar
17g
salt
0.95g

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
  • 1½ l 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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Method

  1. Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
  2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Recipe from Good Food magazine, September 2008

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Comments

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batmanneliese's picture
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One of my absolute favourites from Good Food- in fact this has turned into my go-to recipe for whenever people are coming over and I want to fill them up without having 10 pans on the go.

I add a crushed clove of garlic at the onion stage, as well as finely chopped chestnut mushrooms with loads of shredded spinach in the last 10 minutes of cooking. Left out the butter at the end, as I notice some other health-concious people have!

All in all a total beauty!!

louisewthomson's picture
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Made this a while ago, did something very wrong it was way to salty and I couldnt eat it. Tried again last night, so glad I did it was delicious. Will make this as a starter for my next dinner party just need to find a main course to compliment it.

littleh's picture
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I grow sage in the garden so this is my storecupboard favourite. I roast several squash when they are going cheap and freeze the roasted portions. I also do this as a baked recipe. Lovely flavours!

corasingapore's picture
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I loved this risotto. Made for friends on a Monday night, all veg cooked the night before to super quick to finish with the rice. Stuck to the recipe and it went well, next time I will use pumpkin, much cheaper than squash in Singapore (about GBP7!) Maybe I'll add some bacon, chestnuts...Also love with Wensleydale rather than Parmesan but can't get that at all :(

mammasmith's picture
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Absolutely delicious! Was fairly tired after a busy day, almost didnt bother to make, as seemed a bit much effort. Halfway through, aided by a large glass of wine I was happily stirring and the result was absolutely great. Very good for a Tuesday mid week meal using up a butternut squash which was lurking around in the bottim of the fridge. Try it!!

hupston123's picture
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I lurveeeeeeeeeeeeee this recipe so much.. Made it many, many times now and still not bored with it.
Can't rate it high enough

stephaniepebrocq's picture
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I made this because I wanted to used butternut squash for something else than soup and it tasted really nice! Love the colour as well.

helsbelles's picture

A good friend cooked this last night for a girly night in and it was delicious. We sprinkled chopped bacon and/or pine nuts on top for that little something extra. Very filling and 5 empty plates. Result!

wik016's picture
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The result is absolutely stunning risotto. I made this tonight but had to improvise most ingredients as I fancied the dish but did not have everything. For a start, I did not have arborio rice so used basmati rice. I used mixed herbs instead of sage and stilton I had from broccoli and cheese soup. I had half a red pepper that needed using up, so roasted that and stirred it at the end with the butternut squash chunks. Also, added some frozen prawns to entice my 2 year old to eat up. All in all, a very versatile recipe that can be "personalized".

manamana's picture
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Tasty dish, but nothing world-changing in relation to other risottos. Didn't need all the liquid to do the rice. I used olive oil in place of butter and didn't add butter at the end. Finished it with lots of grated parmesan. Wouldn't bother with the sage leaf garnish next time if it's not for guests.

annrowe's picture

So absolutely delicious that I've cooked this several times since finding this recipe and will be making it again tonight, which reminded me to post this!

I add some bacon lardons, roasted with the squash in the oven - just be sure to keep the bacon out of the squash you try to mash :-)

ginajoll's picture

Brilliant comfort food. Use Sainsbury's Italian Hard Cheese instead of Parmesan to make it lacto-vegetarian, but it's a wonderful taste altogether. Love it.

loulou3489's picture
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I made this risotto last night for my boyfriend and was surprised at how easy it was... It was my 1st attempt at cooking a risotto and it was absolutely delicious! I would recommend making this to anyone.

pompoko's picture
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AMAZING so so yummy and easy to make. very filling though! also try switching the sage for a mixture of rosemary, thyme and Marjoram for a slightly different take.

flistaylor's picture
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Absolutely lovely, creamy and fresh with a great flavour

mathilde_karytinou's picture
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Really tasty, will definitely repeat! I agree with previous comments that 1 l of stock was enough, and used half the butter. I garnished the plates with balsamic vinegar reduction sauce, which in my opinion improved the recipe even more and the flavours really suited.

tc1980's picture
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This has an excellent taste, and went down very well in our house. I also didn't bother with the fried sage leaves, but it didn't matter as the fresh sage through the risotto gave a lovely taste anyway.

sophiejenkins's picture

This is a delicious recipe! I forgot sage at the supermarket but tried it with rosemary and added crispy smoked bacon on top making it an absolute winner!!
Now I can't stop making it!

loubee02's picture
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Easy to follow recipe and what a fab result. I have never really been a massive fan of risotto before, but i thought i would try this recipe and I am now hooked!! All of my family now love this dish too. Its a little time consuming but it is well worth the wait. Amazing favours, creamy texture, and for a little extra something I make a parmesan crisp to go on top :)

memmarmite's picture
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Made a dairy-free version of this tonight. Really didn't need butter, I used olive oil and it was still delish. Sprinkled smashed cashews over the top before serving. Wow wow wow, will be making this again! Great use for all the squash around at this time of year!

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