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Whip up this comforting and creamy risotto recipe featuring roasted butternut squash and fresh sage. Perfect for autumn, this easy-to-make dish combines rich flavors with a velvety texture for a delicious, satisfying meal.
18 September 2024
Ingredients
Servings
4
Cook Time
45 Minutes
Method
Pre-heat the oven to 170°C. Add the butter to a medium, deep non-stick frying pan and melt over a medium-high heat. Once the butter is golden add the shallots and fry for 5-8 minutes until golden.
Whilst the onions cook, roughly chop 10g fresh sage, peel and crush 2 garlic cloves, peel and chop your butternut squash into 1cm cubes.
Once the shallots are golden, stir in the rice, and add the squash, sage and garlic. Continue to fry for another 1-2 minutes.
Next add 200ml of dry white wine to the pan and bring the mixture up to a simmer, allow this to reduce for 2-3 minutes (until the wine has reduced by half). Add the stock and continue to simmer.
Pour the mixture into an ovenproof dish and bake, uncovered, in the oven for 40-45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese for garnish.
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