Risotto with squash & sage

Recipe uploaded by

Angela Nilsen

4 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Cooking rice

1. Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces. Pour the stock into a pan, add the porcini, then bring to a gentle simmer.
2. Heat 2 tbsp of the oil in a heavy, wide pan. Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesn't stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring. Pour in the wine and stir everything for 1 min.
3. Start to add the hot stock (leaving the porcini behind) - this process should take 18-20 mins, so put a timer on if it helps. Stir in 1½ ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (it's ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
4. As the last of the stock goes in (keep a little back) check if the rice is ready - it should be soft with a bit of chew in the middle - and the consistency fluid. Season with pepper.
5. Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.
6. Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

PER SERVING

517 kcalories, protein 15g, carbohydrate 85g, fat 15 g, saturated fat 5g, fibre 5g, salt 0.37 g

Latest comments and suggestions

• Lottie

  12 March 2009

  Lottie commented on this recipe

  I made this last night as per the recipe. It was delicious and easy. Both of my teenage boys loved it and they usually turn their noses up at anything without meat in it. Will definately make it again. Would make a good starter too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahL

  12 March 2009

  SarahL commented on this recipe

  Can this be frozen?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• taross

  30 March 2009

  taross rated and commented on this recipe

  

  I made this for 2, just halved most of the quantities. Didn't have mascarpone or sage so used Philly with Basil instead. It was also my first attempt at making risotto and I was really pleased with the result - wasn't expecting my carnivore partner to like it, but he ate every bit and said he enjoyed it. Looking forward to trying a mushroom or primivera risotto next, but will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoFo

  31 March 2009

  JoFo rated and commented on this recipe

  

  Absolutely fantastic! I've made this a number of times now - my husband keeps on asking for it... I've added leek to fry in with the onion, and I also, when serving up, put a blob of mascarpone on the top to decorate with the crispy sage leaves.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Margaret

  15 April 2009

  Margaret commented on this recipe

  Made this last night - delicious but enough for about 6 people!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Franniban

  23 August 2009

  Franniban rated and commented on this recipe

  

  This is really very good. I didn't put the marscaponi in and it was still lovely. Worth the effort

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charlie

  10 September 2009

  charlie rated and commented on this recipe

  

  The risotto was lovely all the flavours worked really well together. next time i will make the squash pieces smaller as they could have done with being cooked a little longer i didnt add the mushrooms and or the mascarpone and it was still delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9800/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 700g piece of butternut squash
• 2l low-salt vegetable stock (I used Kallo)
• 4 slices dried porcini mushroom
• 2½ tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 6 sage leaves, finely chopped (plus extra leaves to garnish)
• 2 thyme sprigs
• 350g carnaroli rice (or arborio rice)
• 100ml dry white wine
• handful flatleaf parsley , chopped
• 50g Parmesan , grated
• 2 tbsp light mascarpone

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 mins

Cook 30 mins

Vegetarian

Ingredients

• 700g piece of butternut squash
• 2l low-salt vegetable stock (I used Kallo)
• 4 slices dried porcini mushroom
• 2½ tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 6 sage leaves, finely chopped (plus extra leaves to garnish)
• 2 thyme sprigs
• 350g carnaroli rice (or arborio rice)
• 100ml dry white wine
• handful flatleaf parsley , chopped
• 50g Parmesan , grated
• 2 tbsp light mascarpone

PER SERVING

517 kcalories, protein 15g, carbohydrate 85g, fat 15 g, saturated fat 5g, fibre 5g, salt 0.37 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk