The ultimate makeover: Risotto with squash & sage

The ultimate makeover: Risotto with squash & sage

Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  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, sugar 10g, salt 0.37 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

  • Binder photo Lottie123

    12 March 2009

    Lottie123 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!

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  • Binder photo SarahL

    12 March 2009

    SarahL commented on this recipe

    Can this be frozen?

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  • Binder photo taross

    30 March 2009

    taross rated and commented on this recipe

    5 stars

    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.

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  • Binder photo JoFo

    31 March 2009

    JoFo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Margaret

    15 April 2009

    Margaret commented on this recipe

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

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  • Binder photo Franniban

    23 August 2009

    Franniban rated and commented on this recipe

    5 stars

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

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  • Binder photo charlie

    10 September 2009

    charlie rated and commented on this recipe

    4 stars

    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.

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  • Binder photo fiona

    20 August 2010

    fiona commented on this recipe

    I made this very succesfuly for a friend tonight - as we are both on heathy eating - i roasted the squash in the oven with the sage leaves, some garlic and a little oil and added this at the last minunte to the rice. I also just had parmesan cheese - no marscapone and it worked really well. will def make again and friend has already requsted it again! Both stuffed now!

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  • Binder photo Sarah

    27 September 2011

    Sarah rated this recipe

    5 stars

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  • Binder photo Frenchie

    23 May 2012

    Frenchie rated and commented on this recipe

    5 stars

    Very tasty. Husband not keen on veggie dishes, but he thought this was excellent and managed seconds. Lots though, enough for at least 6. Looks like we will be having it again for lunch tomorrow.

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  • Binder photo Leanne29

    05 June 2012

    Leanne29 commented on this recipe

    Delicious, didnt put the mushroom or sage in and topped with feta instead of Parmesan but really yummy and quantities of everything just right.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 30 mins

Vegetarian

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 (or vegetarian alternative), grated
  • 2 tbsp light mascarpone
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PER SERVING

517 kcalories, protein 15g, carbohydrate 85g, fat 15 g, saturated fat 5g, fibre 5g, sugar 10g, salt 0.37 g

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