Butternut squash & sage risotto

Butternut squash & sage risotto

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(187 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal609
  • fat24g
  • saturates10g
  • carbs87g
  • sugars17g
  • fibre8g
  • protein15g
  • salt0.95g
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Ingredients

  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch sage, leaves picked, half roughly chopped, half left whole
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1½ l vegetable stock
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g Parmesan or vegetarian alternative, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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Maddyx
4th Nov, 2013
Followed recipe exactly however came out incredibly sweet (much sweeter than you'd expect from butternut squash) and was disappointed. Was looking forward to this recipe for days :(
falafellover
3rd Nov, 2013
Enjoying a bowlful right now... Mmmmm great recipe!
ELCgirl
10th Oct, 2013
Great Butternut Squash Rissoto recipe. Yum yum. BUT do not click ont he Reader Offer of coffee from Pact for £1. I had a virus detected from my virus software. Please Good Food, check this out. Thank you. PS Love al the recipes on this site, but be warry of ads,,,,,
rachaethornton@...
9th Oct, 2013
Hi Unfortunately my oven i broken would the recipe still work if i gently fried the squash?
cduggan
21st Nov, 2013
I have cooked the chunks in the microwave.
kathryndonna's picture
kathryndonna
30th Sep, 2013
Lovely tasty recipe. I would have been very happy to eat it on its own but added some crispy streaky bacon at the end for meat loving husband which I must admit were a great addition.
OneDeftGirl
13th Jul, 2013
I loved this and so did my husband. New favourite in our household. My local supermarket didn't have any fresh sage so I used dried instead and it worked just as well. Very simple to make. I served with a nice crunchy side salad and a bit of bread.
uk2901
20th May, 2013
5.05
A really nice combination of flavours! The sage and butternut squash work really well together! Made it several times now as its cheap and easy to make.
impact
2nd May, 2013
Sumptuous, easy to make and simply glorious to eat
cjeajj
1st Apr, 2013
3.05
Surprisingly tasty but if you follow Barney's recipe you'll end up with the butternet squash ready about 15mins before the rice is cooked which is rather poor recipe writing. Also the photo shows uncooked sage leaves not the crispy ones of the recipe.

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