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 41-60

  • Binder photo Sweeptastings

    20 October 2009

    Sweeptastings rated and commented on this recipe

    4 stars

    I used chicken stock thanks to the comments here and it worked very well. Extra parmesan grated on top was tasty too.

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  • Binder photo maza

    22 October 2009

    maza rated this recipe

    5 stars

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  • Binder photo Seren

    22 October 2009

    Seren commented on this recipe

    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.

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  • Binder photo Seren

    22 October 2009

    Seren rated this recipe

    5 stars

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  • Binder photo Emily S

    02 November 2009

    Emily S rated and commented on this recipe

    5 stars

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

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  • Binder photo Jo's Recipes

    02 November 2009

    Jo's Recipes rated this recipe

    3 stars

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  • Binder photo emilycs

    12 November 2009

    emilycs rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Seonaid

    20 November 2009

    Seonaid commented on this recipe

    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!

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  • Binder photo ccorby

    08 December 2009

    ccorby commented on this recipe

    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)

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  • Binder photo evelynzee

    29 December 2009

    evelynzee rated this recipe

    5 stars

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  • Binder photo StarcrazyAngel

    14 January 2010

    StarcrazyAngel rated this recipe

    4 stars

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  • Binder photo Mel

    28 January 2010

    Mel rated this recipe

    3 stars

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  • Binder photo dingdangdoo

    04 February 2010

    dingdangdoo rated this recipe

    2 stars

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  • Binder photo Julia

    23 February 2010

    Julia rated this recipe

    5 stars

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  • Binder photo Juanjo

    04 March 2010

    Juanjo rated this recipe

    4 stars

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  • Binder photo alija

    09 March 2010

    alija rated this recipe

    5 stars

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  • Binder photo callmendinger

    14 March 2010

    callmendinger rated this recipe

    5 stars

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  • Binder photo splodgemeister

    31 March 2010

    splodgemeister rated and commented on this recipe

    5 stars

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

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  • Binder photo Sandra

    05 April 2010

    Sandra rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Wendy

    07 April 2010

    Wendy rated and commented on this recipe

    5 stars

    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!

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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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