Butternut squash & sage risotto

Butternut squash & sage risotto

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

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.

Per serving

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

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 161-180

  • Binder photo _sarah_

    12 October 2012

    _sarah_ rated and commented on this recipe

    5 stars

    Really tasty - found this to be a really easy and delicious recipe! Will definitely be making this again...my husband said it's one of the best risottos he's ever had (and he can be fussy!)

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  • Binder photo HowD

    15 October 2012

    HowD rated and commented on this recipe

    5 stars

    most excellent even without the wine and butter and the sage leaves wewre from the freezer and crushed.... and still simply delicious and easy. it going to be a regular in our household.

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  • Binder photo Rose

    16 October 2012

    Rose commented on this recipe

    Absolutely delicious, I've made this twice now and it is so good. Added some garlic with the onion, and also stirred through some spinach at the end until it had wilted. A really lovely recipe.

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  • Binder photo CC

    25 October 2012

    CC rated and commented on this recipe

    5 stars

    I made a vegan version of this for my husband (he's vegan and myself and my son are vegetarian) and it was great! Highly recommended!

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  • Binder photo MrsH

    05 November 2012

    MrsH rated and commented on this recipe

    5 stars

    First time I ever tried to make risotto and it was easy! And delicious! Will definitely be making again!

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  • Binder photo mj123p

    11 November 2012

    mj123p rated and commented on this recipe

    5 stars

    My family absolutely loved this dish, it was a breeze to make and we will definitely add this to our favourites list. I forgot to serve the parmesan on this occasion, it was delicious without it, so it will obviously taste even better next time. The crispy sage leaves are something I haven't tried before and tasted divine. An excellent recipe all-round to which you could easily add a personal twist.

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  • Binder photo tartybaker

    01 December 2012

    tartybaker rated and commented on this recipe

    5 stars

    Beautiful, I halved the quantity which worked very well. I used a low fat spread instead of proper butter & I really couldn't tell the difference, it was still very tasty & creamy. I thought it might not be very filling so I made a side dish of oven roasted sweet potatoe fries, these went very well with the dish, but in future I won't bother because it is so filling on it's own. I didn't have any sage but not needed in my opinion also, I did not have any arborio rice so I used Tilda which worked very well.

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  • Binder photo Bridge

    03 December 2012

    Bridge rated and commented on this recipe

    5 stars

    Absolutely loved it - didn't change a thing and it was ever so easy to cook - if I can do it anyone can!

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  • Binder photo Rachel

    06 December 2012

    Rachel rated and commented on this recipe

    4 stars

    I'd never cooked a risotto before so I was really proud of my efforts! I appreciated the clear, simple instructions. We didn't have any fresh sage or white wine but I replaced these with dried sage and chilli seeds. The result was a hearty, delicious dish.

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  • Binder photo HCulwick

    08 December 2012

    HCulwick commented on this recipe

    Very good! Left out the wine but still delicious.

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  • Binder photo HCulwick

    08 December 2012

    HCulwick rated this recipe

    5 stars

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  • Binder photo Graley

    28 December 2012

    Graley rated this recipe

    5 stars

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  • Binder photo Genevieve

    17 January 2013

    Genevieve rated and commented on this recipe

    5 stars

    Trying to be healthier and cut down on eating meat, I made this for a change. I love butternut squash and it is delicious in this recipe. I had to roast the cubed squash about 10 mins longer than suggested to soften them enough to mash. I omitted the wine (as I didn't have any and was also serving this to my little one) and also didn't crisp the sage leaves but it still tasted amazing. Even my husband who cannot eat a meal without meat wanted seconds! Finely grated parmesan on top of the risotto gave a lovely flavour and complimented the dish really well. Will definitely make this one again! Fabulous winter warmer!

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  • Binder photo Lexy

    20 January 2013

    Lexy rated and commented on this recipe

    5 stars

    Simple yet delicious, will be making again for sure.

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  • Binder photo Victoria

    21 January 2013

    Victoria rated and commented on this recipe

    5 stars

    Delicious, made for a dinner party and enjoyed by all.

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  • Binder photo shazza

    02 February 2013

    shazza rated and commented on this recipe

    5 stars

    Delicious. After reading the comments I swapped to a red onion, and added the toasted pine nuts (thanks petes fanny!) which totally made the dish amazing. I left out the deep fried sage leaves as I burnt them, didn't add butter at the end and it went down a treat. About to make it for the second time, can't wait!

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  • Binder photo Chris from Aike

    01 April 2013

    Chris from Aike rated and commented on this recipe

    3 stars

    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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  • Binder photo carols passion

    02 May 2013

    carols passion commented on this recipe

    Sumptuous, easy to make and simply glorious to eat

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  • Binder photo Ute

    20 May 2013

    Ute commented on this recipe

    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.

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  • Binder photo Ute

    20 May 2013

    Ute rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Vegetarian

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
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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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