Butternut squash & sage risotto

Butternut squash & sage risotto

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(147 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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lwilliams82's picture
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I love butternut squash risotto. Instead i roast mine with garlic and chilli and leave out all of the sage. I also add sugar snap peas at the end and top with toasted pine nuts -served with a green salad - perfect!

mbm91uk's picture

The squash is much more flavoursome if you roast it for longer on a lower temperature. I tend to need a little longer with how long my rice takes anyway. Try it on 180 fan. For me it makes all the difference

pickledonioncoat's picture
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Delicious. I didn't use any sage, but it was still really tasty. The butternut squash is so creamy and sweet and the risotto was equally creamy, whilst the rice still had a little bite. I probably added another half a pint of water throughout cooking/nearer the end to really avoid any stodginess. But yes, whole family loved it. Worth the effort!

brenda1979's picture
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This was the most delicious risotto I have ever eaten, even if I do say so myself. I served it with a piece if chicken wrapped in bacon which complimented the flavours perfectly.

mrskiedis's picture
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Absolutely delicious. I adore butternut squash in any form and this is so easy to make. A useful tip from my chef boyfriend - when making a risotto use a fork to stir the rice instead of a spoon as it will help retain bite and stop the rice going really stodgy.

srivvy's picture

Further to my earlier message about parmesan, I have looked it up in the glossary and there is another error. It states that vegetarian versions of paresan are available. Parmesan can never be vegetarian because, by law, it has to be made in a particular way otherwise it can not be called parmesan. There are vegetarian parmesan substitutes, and vegetarian cheeses which are similar to parmesan, but these can not legally be called parmesan. Even if vegetarian parmesan did exist, the recipe should have said 'vegetarian parmesan-style cheese' and not 'parmesan', since many vegetarians do not know that parmesan is not vegetarian.

srivvy's picture

I am totally sick of reading recipes, restaurant menus etc that include parmesan in so-called vegetarian meals. Parmesan is absolutely not vegetarian because it contains rennet, which is an enzyme extracted from the stomachs of slaughtered newly-born calves. A definition of 'vegetarian' has been adopted by the EU, therefore this is not open for discussion. I have found that many chefs do know about this but rely on the fact that most of their customers do not. This is disgusting, not to mention illegal.

maryhall's picture
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Brilliant! Quick, easy, cheap and yummy. I added a little more white wine and reduce the stock.

andrewwilliams15's picture
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This is an amazing recipe. I never knew what to do with squash. I can't get enough of it now! The whole family loves this.

leedskitchenscavenge's picture
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This was delicious I had no wine so just used a bit more stock and no parmesan either. I used dry sage as didn't have any fresh and it was absolutely delicious although very filling!

mismellyt's picture
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So great. I've made this at dinner parties, for my boyfriend and I can't fault it. So tasty, followed the instructions and didn't go wrong. Really nice dinner will make again and again.

mike909's picture
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Really tasty - easy if you just make a risotto as you always would, and add the squash and cheese at the end. It doesn't have to be done concurently. I mashed half and then warmed it in the microwave when needed - same for remaining chunks

I didn't bother weighing the cheese - but a handful is about enough - it did need a good dose of seasoning, even with the cheese

The squash worked well in the oven when chopped to about an inch cube or a little smaller, I didn't bother with the fried sage leaf garnish - its sage-y enough

I used a little chilli which was nice, no added butter needed

The amount of stock required will vary widely due to the rice used, the heat used and the time spent! So don't get precious on the amount, just taste your rice! I use chicken stock as I had no veggie - it was another flavour and good

Its a staple in my household now

lindeens's picture
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Absolutely delicious!! Will definitely make again, so rich with flavour and sage just smells divine.

samanthakimber's picture
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Absolutely FANTASTIC! I followed this recipe in every detail and it was the best risotto I have made so far. Added it to my binder, a definite favorite! ****** (6 STARS from me)

maryfitz's picture

Delicious! The sage works so well with butternut squash. This is one I'll definitely be doing again.

madiemango's picture
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This is gorgeous! Didn't have any sage but used dried mixed herbs and was lovely. Will definitely be making it for my veggie sister with Vegetal instead of parmesan.

Cats02's picture
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Not veggie but sometimes like to try veggie options especially risottos as love risotto rice. This was lovely even younger (fussy) son liked it although didn't like the lumpy bits, ie squash stirred in at the end. Hadn't the heart to tell him that half of it was mashed and stirred in at the end!

preethi17's picture
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Made this Risotto and it was unbelievably good. My husband helped me a lot with mixing it really well for good consistency. Thank you!
Would definitely try it again.. 1L stock was a bit less, so we added a bit of boiling water.

danicquinn's picture
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One of the best risotto recipes around. I tried it with Tesco's (more expensive:( ) 'Paquitto' squash, which made it *even* nicer than it had been with butternut.

kmfreeman0's picture
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This is really delicious and so simple to make. Would recommend!

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