Roasted Butternut Squash & Sage Risotto
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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.

 

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

Servings

4


Cook Time

45 Minutes

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.

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