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 15.0g, carbohydrate 87.0g, fat 24.0 g, saturated fat 10.0g, fibre 8.0g, sugar 17.0g, salt 0.95 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 61-80

  • Binder photo Kellykins

    21 April 2010

    Kellykins rated this recipe

    5 stars

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  • Binder photo Blogizzle

    26 April 2010

    Blogizzle rated and commented on this recipe

    5 stars

    Took me a while to get into the squash but otherwise this is the easiest thing to put together. I've never cooked a risotto before but I'll have to try them more often.

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  • Binder photo Mammu

    27 April 2010

    Mammu rated this recipe

    5 stars

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  • Binder photo Marshall

    29 April 2010

    Marshall rated and commented on this recipe

    5 stars

    This recipe is fantastic, its full of flavour. I think if you are going to make this dish for a dinner party then you should do the fried sage leaves as its a nice touch (it doesn't take long), but if not then you could leave it out as it is extra faff.

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  • Binder photo Di

    04 May 2010

    Di rated this recipe

    5 stars

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  • Binder photo RachelT79

    07 May 2010

    RachelT79 rated this recipe

    4 stars

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  • Binder photo Eleanor

    20 May 2010

    Eleanor rated this recipe

    2 stars

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  • Binder photo sugadude

    06 June 2010

    sugadude commented on this recipe

    I loved this too! I used dried Sage and also try with Dolcelatte or Gorgonzolla preferably! It is to die for! Though very rich! Rocket leaves on top to serve is a great touch too!

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  • Binder photo mrschambs

    09 June 2010

    mrschambs commented on this recipe

    This is the most delicious risotto I've made - a definitely favourite!

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  • Binder photo donnalovescheese

    04 August 2010

    donnalovescheese rated and commented on this recipe

    5 stars

    Wow, didn't expect much but this was really tasty!

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  • Binder photo MarieAntoinette

    17 August 2010

    MarieAntoinette rated and commented on this recipe

    5 stars

    Lovely risotto - beats my previous fave of chestnut mushroom and parmesan risotto out of the water!

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  • Binder photo BlueFingers

    23 September 2010

    BlueFingers rated and commented on this recipe

    5 stars

    A lot simpler to make than I thought it would be and as long as you follow the recipe and have patience there is not room for error. Don't be overgenerous with the sage as this can over power the overall dish, the sage makes it taste lovely.

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  • Binder photo teapot

    03 October 2010

    teapot rated and commented on this recipe

    4 stars

    This was really really nice and filling and creamy. I ran out of butter so used olive oil, and I only used half a butternut squash, (because me pot is in the small side and it wouldn't have all fit!). Also, I didn't roast the squash in the oven, but added it after the onion and garlic. Like some previous commentors, I also found that I didn't need as much liquid as the recipe stated. Would definitely make again.

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  • Binder photo littleegg

    06 October 2010

    littleegg rated and commented on this recipe

    5 stars

    Added chicken too....this dish is absolutely stunning

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  • Binder photo Nicola

    08 October 2010

    Nicola rated and commented on this recipe

    2 stars

    this was nice but nothing special. It was a bit bland to be honest. the sage leaves added a different taste but they were a bit overpowering. I wont make it again.

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  • Binder photo Zoester

    28 October 2010

    Zoester rated and commented on this recipe

    5 stars

    Delicious!

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  • Binder photo JennyPot

    29 October 2010

    JennyPot rated this recipe

    5 stars

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  • Binder photo Mags Wallace

    02 November 2010

    Mags Wallace rated and commented on this recipe

    5 stars

    Lovely risotto only one adverse comment about the fried sage.

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  • Binder photo Damson

    08 November 2010

    Damson rated and commented on this recipe

    5 stars

    Absolutley delicious. (With apologies to vegetarians, I threw in a couple of rashers of streaky bacon that I had). Will definitely cook this again.

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  • Binder photo Jaime

    13 November 2010

    Jaime rated and commented on this recipe

    4 stars

    I did this a few weeks ago and added a chopped red chilli and omitted the crispy fried sage and butter at the end and it was delicious, no flavour lost and calories down! have made this 3 times since, definitely a family favourite!

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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 15.0g, carbohydrate 87.0g, fat 24.0 g, saturated fat 10.0g, fibre 8.0g, sugar 17.0g, salt 0.95 g

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