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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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.

alexaore's picture
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Made it this weekend and absolutely delicious! I used Hokkaido pumpkin instead of the butternut squash and served with a simple Romaine salad. I want to make more very soon :)!

catherama1808's picture

this is a really really delicious risotto recipe - couldn't get the sage but it tasted lovely anyway. Will definitely be making many more times :)

cannacott's picture
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Cooked this for some freinds and we all loved it. Will definately do it again soon.

misshully's picture
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Yummy

gwd34afitou's picture
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Both my husband and I love risottos, so I thought I would give this recipe a go. Brilliant, really tasty, didn't use the butter and only used a small amount of olive oil to roast the squash, and didn't bother with the fried sage laves, but still creamy and delicious. Have added this one to my list of regulars.

roxanne_treacy's picture

This is a big favourite and I make it often - I don't include the butter at the end, though. It's lovely with some smoky bacon added too.

riajones276's picture

I love this recipe and have made it often. I too agree and leave out the deep fried sage leaves, healthier and don't think they add much to the dish. I also don't mash up the butternut squash, as it's less soupy this way and I love it all the same. So easy to make, and really tasty.

dylanski's picture
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Beautiful, almost as good as BD's mushroom risotto recipe which I always use. Didn't need all the liquid.

bird4goose's picture

I tried this recipe last night and absolutely loved it. I carefully followed the advice and this time made sure I didn't overcook it and followed the 18-20 minute rule. The only comment I have is that 2 litres of stock seemed an enormous amount and I actually only used 1 litre. The results were lovely despite this.

Bird

lauramorris059's picture
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This was my first attempt at risotto and found it to be quite easy, I too didin't use all of the stock. The recipe was tasty and luxurious, I found that a good amount of salt and pepper really made the dish.

elainegrima's picture
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very very very tasty used pumpkin instead of squash and added more parmesean.

petesfanny's picture
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Couldn't get fresh sage so used dried and missed out the crisp garnish. Added some toasted pine nuts which went perfectly with the sweetness of the squash. Yummy - will defo do again.

butterlover's picture
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I can't rate this highly enough, it tastes fantastic and is my dish-of-choice when cooking for friends with small children like mine - the kids love helping to stir in the stock (supervised of course!) and the colour, when the butternut is mashed in, is very appealing to them. I serve garlic bread and a large green salad to dress it up a touch for the adults.

thegarybrough's picture
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Instant hit in our house, we've made it many times since.

gingerchick2's picture
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love squash anyway so fab to find another recipe for it. most delicious

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