Butternut squash and sage risotto
- Prep
- 10 mins
- Cook
- 40 mins
- Serves
- 4
Ingredients
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- bunch of sage, leaves picked, half roughly chopped, half left whole
- 1.5l 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
Instructions
- Heat the oven to 200C (fan).
- Toss the squash in 1 tbsp oil with the chopped sage into a shallow roasting tin and roast for 30 mins until brown and soft.
- Melt the butter, and stir in onions and cook until glassy.
- Stir in the rice until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely 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).
- Gently fry the whole sage leaves in a drop of olive oil until crisp, then set aside on kitchen paper.
- Mash half the cooked squash into a rough purée. When the risotto is done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes.
- Serve the risotto scattered with remaining chunks of squash and the crisp sage leaves.