Butternut squash & sage risotto

Butternut squash & sage risotto

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(208 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal609
  • fat24g
  • saturates10g
  • carbs87g
  • sugars17g
  • fibre8g
  • protein15g
  • salt0.95g
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  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch sage, leaves picked, half roughly chopped, half left whole



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1½ l vegetable stock
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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21st Jan, 2013
Delicious, made for a dinner party and enjoyed by all.
20th Jan, 2013
Simple yet delicious, will be making again for sure.
17th Jan, 2013
Trying to be healthier and cut down on eating meat, I made this for a change. I love butternut squash and it is delicious in this recipe. I had to roast the cubed squash about 10 mins longer than suggested to soften them enough to mash. I omitted the wine (as I didn't have any and was also serving this to my little one) and also didn't crisp the sage leaves but it still tasted amazing. Even my husband who cannot eat a meal without meat wanted seconds! Finely grated parmesan on top of the risotto gave a lovely flavour and complimented the dish really well. Will definitely make this one again! Fabulous winter warmer!
8th Dec, 2012
Very good! Left out the wine but still delicious.
6th Dec, 2012
I'd never cooked a risotto before so I was really proud of my efforts! I appreciated the clear, simple instructions. We didn't have any fresh sage or white wine but I replaced these with dried sage and chilli seeds. The result was a hearty, delicious dish.
3rd Dec, 2012
Absolutely loved it - didn't change a thing and it was ever so easy to cook - if I can do it anyone can!
1st Dec, 2012
Beautiful, I halved the quantity which worked very well. I used a low fat spread instead of proper butter & I really couldn't tell the difference, it was still very tasty & creamy. I thought it might not be very filling so I made a side dish of oven roasted sweet potatoe fries, these went very well with the dish, but in future I won't bother because it is so filling on it's own. I didn't have any sage but not needed in my opinion also, I did not have any arborio rice so I used Tilda which worked very well.
11th Nov, 2012
My family absolutely loved this dish, it was a breeze to make and we will definitely add this to our favourites list. I forgot to serve the parmesan on this occasion, it was delicious without it, so it will obviously taste even better next time. The crispy sage leaves are something I haven't tried before and tasted divine. An excellent recipe all-round to which you could easily add a personal twist.
5th Nov, 2012
First time I ever tried to make risotto and it was easy! And delicious! Will definitely be making again!
25th Oct, 2012
I made a vegan version of this for my husband (he's vegan and myself and my son are vegetarian) and it was great! Highly recommended!


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