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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elektricia's picture
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This is brilliant! The first time I have cooked something that had butternut, and the kids liked!

I didn't have fresh sage, so used dried stuff. Probably not as good, but I am ecstatic about the fact that I have a recipe that makes my kids eat squash!! (even ask for it!!)

deborahhartup's picture
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My all time favourite risotto!

esmeraldapower's picture
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Delicious, defiantly making this again.

frania65's picture

Very nice as a side dish or a starter.I love the butternut squash and sage combination. I have added a clove of garlic for extra flavour and it was lovely.You need to season it well with salt and pepper.
Will be making it again.

pandora_mary's picture
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Brilliant! Extra white wine only makes it better.
Mashing the roasted butternut squash and saving some for texture is a fantastic idea. Have made several times.

kittykatnz's picture
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This was really yummy! I added 2 cloves of garlic at the beginning with the onions and some pancetta in with the last ladle of stock and it was delicious! I did away with the sage leaves fried and garnished with a small handful of rocket. Next time, I will use no butter as it doesn't need it and will add in some pine nuts and perhaps some spinach (as I've eaten a similar risotto at Strada and loved it)! Yummy recipe which with time will be reasonably quick to make. Will definitely be making again.

hollywoozle's picture
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I absolutely love this dish! I followed the recipe exactly and the result was amazingly delicious, surprisingly so in fact! I could eat it time after time.

alexandraclaire's picture
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Really good, even my (sometimes) picky toddler cleaned her plate! :)

Has anyone tried to do this as a baked risotto and stirring in the butternut at the end? Would be worth a try perhaps?

kathryndonna's picture

Yummy yum! I wasn't sure about this at all but having seen so many recipes for various squash risottos I had to give it a try and was very pleasantly surprised. I didn't have any sage so used a mix of dried thyme and oregano and the taste was great. I omitted the butter at the end but did stir in a spoonful of mascarpone which I think gives a risotto a beautiful texture. My husband did comment that some chopped bacon would have made it perfect but still managed to polish off a decent sized bowl full!

folkoono's picture
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Delicious, but I halved the recipe to make it for two people, and it was nowhere near enough. We had to have toast for pudding!

franpayne's picture
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Glorious. Rich, aromatic and crammed with flavour.

jaime_mortimer's picture
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I did this a few weeks ago and added a chopped red chilli and omitted the crispy fried sage and butter at the end and it was delicious, no flavour lost and calories down! have made this 3 times since, definitely a family favourite!

damson's picture
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Absolutley delicious. (With apologies to vegetarians, I threw in a couple of rashers of streaky bacon that I had). Will definitely cook this again.

mwsc11050's picture
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Lovely risotto only one adverse comment about the fried sage.

organicprincess's picture
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Delicious!

goody2pants's picture
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this was nice but nothing special. It was a bit bland to be honest. the sage leaves added a different taste but they were a bit overpowering. I wont make it again.

littleegg's picture
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Added chicken too....this dish is absolutely stunning

dancingbunny's picture
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This was really really nice and filling and creamy. I ran out of butter so used olive oil, and I only used half a butternut squash, (because me pot is in the small side and it wouldn't have all fit!). Also, I didn't roast the squash in the oven, but added it after the onion and garlic. Like some previous commentors, I also found that I didn't need as much liquid as the recipe stated. Would definitely make again.

bluefingers's picture
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A lot simpler to make than I thought it would be and as long as you follow the recipe and have patience there is not room for error. Don't be overgenerous with the sage as this can over power the overall dish, the sage makes it taste lovely.

anji444's picture
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Lovely risotto - beats my previous fave of chestnut mushroom and parmesan risotto out of the water!

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