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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donnalovescheese's picture
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Wow, didn't expect much but this was really tasty!

chamberlainr's picture

This is the most delicious risotto I've made - a definitely favourite!

sugadude's picture

I loved this too! I used dried Sage and also try with Dolcelatte or Gorgonzolla preferably! It is to die for! Though very rich! Rocket leaves on top to serve is a great touch too!

marshallcarlos's picture
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This recipe is fantastic, its full of flavour. I think if you are going to make this dish for a dinner party then you should do the fried sage leaves as its a nice touch (it doesn't take long), but if not then you could leave it out as it is extra faff.

blogizzle's picture
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Took me a while to get into the squash but otherwise this is the easiest thing to put together. I've never cooked a risotto before but I'll have to try them more often.

wendypatterson's picture
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Really love this dish - deliciously creamy and very tasty. Definitely the best risotto I have ever made. I didn't use all the stock and I did fry a few sage leaves which made the dish look lovely but would fry many more next time as they do shrivel and are delicious!

sandra_mcg's picture
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I've made this twice now and it's really delicious! I do think that pureeing the squash is quite a lot of bother though.

splodgemeister's picture
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By far the nicest risotto I've ever made or eaten! Absolutely gorgeous. Will be making over and over again :)

ccorby's picture

Really delicious. I'm not that keen on parmesan though as it's too tangy - so I substiture with marscapone. Mmmmmmmm! I bet creme fraiche might work too for a healthier option (but I haven't tried it yet)

babysirius's picture

This was lovely, but I made it more hearty and protein rich by adding chicken breasts. I browned off 2 chicken breasts in a little olive oil and chopped garlic, and then poured all the stock - and I used chicken stock - into the pan. I then poached the chiken in the boiling stock as I added the stock slowly to the rice. Once all the stock was added I was left with 2 perfectly poached chicken breasts, which I chopped roughly and added to the rice along with the squash. It was delicious and everyone enjoyed it, leaving perfectly clean plates!

emilycs's picture
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I felt this recipe wasn't really balanced - the butternut squash is quite sweet and there was nothing to counter that. I made this again and used sage instead of thyme, and served it with crispy bacon on top, which really worked.

emilysenior's picture
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Delicious creamy risotto. I used all my stock and it was just the right amount.

dcoleman's picture
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I have made this three times, and everyone who has tried it has loved it. However, I now use less butternut squash as I found the amount in the recipe to be too sweet. The leftovers are perfect for lunch, hot or cold.

sweeptastings-1's picture
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I used chicken stock thanks to the comments here and it worked very well. Extra parmesan grated on top was tasty too.

goddessnatty's picture
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Totally worth making esp on cold winters day.. Very tasty and so easy..

marketa123's picture

After roasting the squash I realised I had no enough for blending half of it so I replaced it with sweet potato mash that I had left over from previous day in the fridge and it was just as good. Mu husband, very big meat eater, really liked it . If he liked it, it must have been good.

michellepickens's picture

Friends around for dinner tomorrow so I'll be doing this for starters. Will definatly be using the butter because I think certain risottos need it, along with abit of grana. I also think that fried sage will add an unusual twist. Will rate and comment later. Seems delicious!

fridaygirl's picture
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I didn't deep fry the sage or add the butter at the end, but this was delicious. Glad there was only the 1 glass of wine in it - gave me the chance to drink the rest whilst stirring!! Ha

wester's picture
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Nice autumn risotto. I paired it with portobello mushrooms.

fkwool's picture
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this is delicious!!!! I also fry a bit of finely cut bacon and some leek in the butter think the leek gives a nicer flavour than onion and then add the rice to soften slightly and use chicken stock. Its also nice to roast some red onion with the squash. Mushrooms are good as well but they do turn it all brown! A really good comforting dish just right for this time of year. I don't bother mashing half the squash I roast all of it and then stir in at the last minute when about to serve.

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