Roasted Butternut Squash & Sage Risotto
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.
Serves 4 | Prep time; 25 Minutes |Cook Time; 45 Minutes
18 September 2024
Ingredients
- 30g unsalted butter
- 2 shallots, finely chopped
- 300g arborio risotto rice
- 1 medium butternut squash
- 10g fresh sage
- 2 garlic cloves, crushed
- 200ml dry white wine
- 1 litre vegetable stock (1 stock cube mixed into 1 litre of water)
- 30g parmesan
Method
STEP 1
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.
STEP 2
Whilst the onions cook, roughly chop 10g fresh sage, peel and crush 2 garlic cloves, peel and chop your butternut squash into 1cm cubes.
STEP 3
Once the shallots are golden, stir in the rice, and add the squash, sage and garlic. Continue to fry for another 1-2 minutes.
STEP 4
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.
STEP 5
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.
Products Used in this Recipe