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 21-40

  • Binder photo elaine

    02 March 2009

    elaine rated this recipe

    5 stars

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  • Binder photo laura

    10 March 2009

    laura rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Bird

    10 March 2009

    Bird commented on this recipe

    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

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  • Binder photo recipes

    19 May 2009

    recipes rated and commented on this recipe

    5 stars

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

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  • Binder photo Rhiannon Jones

    21 May 2009

    Rhiannon Jones commented on this recipe

    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.

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  • Binder photo Huroxoz

    03 June 2009

    Huroxoz commented on this recipe

    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.

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  • Binder photo Noop

    06 June 2009

    Noop rated this recipe

    5 stars

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  • Binder photo Lindsey

    09 June 2009

    Lindsey rated and commented on this recipe

    5 stars

    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.

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  • Binder photo misshully

    22 July 2009

    misshully rated and commented on this recipe

    5 stars

    Yummy

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  • Binder photo Jonah

    06 September 2009

    Jonah rated this recipe

    5 stars

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  • Binder photo chris

    09 September 2009

    chris rated and commented on this recipe

    5 stars

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

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  • Binder photo Catherama

    17 September 2009

    Catherama commented on this recipe

    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 :)

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  • Binder photo AlexaOre

    28 September 2009

    AlexaOre rated and commented on this recipe

    5 stars

    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 :)!

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  • Binder photo fiona

    29 September 2009

    fiona rated and commented on this recipe

    5 stars

    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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  • Binder photo wester

    29 September 2009

    wester rated and commented on this recipe

    4 stars

    Nice autumn risotto. I paired it with portobello mushrooms.

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  • Binder photo fridaygirl

    01 October 2009

    fridaygirl rated and commented on this recipe

    5 stars

    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

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  • Binder photo Michelle, Milan

    02 October 2009

    Michelle, Milan commented on this recipe

    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!

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  • Binder photo Marky

    06 October 2009

    Marky commented on this recipe

    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.

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  • Binder photo rocket_

    13 October 2009

    rocket_ rated this recipe

    5 stars

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  • Binder photo Natalie

    13 October 2009

    Natalie rated and commented on this recipe

    5 stars

    Totally worth making esp on cold winters day.. Very tasty and so easy..

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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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