Butternut squash & sage risotto

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Results 101-120

• lindeens

  15 May 2011

  lindeens rated and commented on this recipe

  

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

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• Mike909

  26 May 2011

  Mike909 rated and commented on this recipe

  

  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

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• ShellBell

  27 May 2011

  ShellBell rated and commented on this recipe

  

  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.

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• leedskitchenscavenger

  09 June 2011

  leedskitchenscavenger rated and commented on this recipe

  

  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!

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• Andy

  21 June 2011

  Andy rated and commented on this recipe

  

  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.

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• maryhall

  21 June 2011

  maryhall rated and commented on this recipe

  

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

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• Srivvy

  20 July 2011

  Srivvy commented on this recipe

  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.

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• Srivvy

  20 July 2011

  Srivvy commented on this recipe

  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.

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• Jane

  21 July 2011

  Jane rated this recipe

  

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• MrsKiedis

  27 July 2011

  MrsKiedis rated and commented on this recipe

  

  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.

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• Jen

  28 August 2011

  Jen rated this recipe

  

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• brenda

  13 September 2011

  brenda rated and commented on this recipe

  

  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.

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• pinksparklycupcake

  15 September 2011

  pinksparklycupcake rated and commented on this recipe

  

  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!

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• Sadie

  03 October 2011

  Sadie rated this recipe

  

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• mbm91uk

  05 October 2011

  mbm91uk commented on this recipe

  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

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• LDubya

  06 October 2011

  LDubya rated and commented on this recipe

  

  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!

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• irritable

  09 October 2011

  irritable commented on this recipe

  Tried this because of its high star rating. Its superb! Not sure why it works - but it does! The flavours are interesting and sophisticated enough to impress even the most discerning of guests. I made exactly to the recipe along with home made garlic bread. Highly recommended!

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• Helen87

  09 October 2011

  Helen87 commented on this recipe

  Delicious! I added some garlic to it this time, but either way it's got a lot of taste. Definitely took a LOT longer than 40 minutes to cook for me though and longer than 10 mins for preparation - I'd say leave about an hour and 15 mins for the recipe altogether.

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• lesleyr

  10 October 2011

  lesleyr rated and commented on this recipe

  

  Wonderful comfort food and pureeing half the squash makes it lovely and creamy.

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• Belkey

  15 October 2011

  Belkey rated and commented on this recipe

  

  A touch too sweet for me, I usually do my squash risottos with lots of ginger, chilli etc and prefer it that way I think.

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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
• 1½l 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian

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
• 1½l 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

Per serving

609 kcalories, protein 15g, carbohydrate 87g, fat 24 g, saturated fat 10g, fibre 8g, sugar 17g, salt 0.95 g

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