Roasted Butternut Squash and Sage Risotto
This nutty, buttery roasted butternut squash risotto with sage is the ultimate Autumn dinner. It's easy to make and super comforting on cooler evenings.
Equipment
- 1 x jug
- 1 x chopping board
- 1 x wooden spoon
- 1 x weighing scales
- 1 x small plate
- 1 x grater
- 1 x medium saucepan
- 1 x sharp knife
- 1 x large baking tray
- 1 x blender
Ingredients
- 1 butternut squash
- 1.2 L vegetable stock I used 2 stock cubes
- 20 g salted butter
- Handful sage leaves
- 1/2 onion diced
- 400 g arborio risotto rice
- 100 g parmesan grated
Instructions
- Cut the squash into quarters or substantial sized pieces and place on a baking tray (with skins on). Bake in a hot oven (around 220°c/200°c fan) for 30 minutes or until the flesh is soft. Cool it down a little.
- Once cool enough to handle, scoop out the flesh from all (about 300g) but 2 of the pieces and place into a blender a long with 100ml of vegetable stock. Blend until pureed. Cut the rest of the squash into cubes.
- Melt the knob of butter in a medium saucepan and once beginning to brown, add the sage. Fry for a couple of minutes and remove from the pan and onto a plate. Add in the diced onion to fry until starting to brown.
- Throw the rice into the brown butter for toasting, stirring constantly. About a couple of minutes of stirring and then gradually start to add the rest of the vegetable stock. Once the rice is al dente, move onto step 5.
- Stir in the squash puree and allow it to absorb. This should be enough liquid to achieve cooked rice (too much liquid will give the rice a soggy texture). You want it slightly over al dente (in my opinion) but not too much over!
- Throw in the chunks of squash and the grated parmesan. Give it all a good stir. Serve with the crispy sage leaves and more parmesan.
Notes
Storage - Ensure you cool down your risotto as quickly as possible and place in the fridge straight away, in a sealed container. It'll keep for a couple of days maximum.
Freezing - I would avoid freezing risotto. It's best enjoyed fresh. You're better off making something like arancini with the leftovers.
Re-heating - You can re-heat risotto in a pan, microwave or oven but ensure it's done so it's thoroughly re-heated. Risotto can harbour bacteria like salmonella so it needs to be heated well.
Nutrition
Calories: 2387kcalCarbohydrates: 428gProtein: 70gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 111mgSodium: 6581mgPotassium: 3121mgFiber: 27gSugar: 30gVitamin A: 83563IUVitamin C: 162mgCalcium: 1573mgIron: 23mg
Tried this recipe?Let us know how it was!