Here’s a delicious Butternut Squash and Sage Risotto recipe that combines the earthy sweetness of butternut squash with the aromatic flavor of sage. It’s a comforting dish perfect for autumn evenings.
Ingredients:
- 1 kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- A bunch of sage leaves (half roughly chopped, half left whole)
- 1½ liters vegetable stock
- 50 g butter
- 1 onion, finely chopped
- 300 g risotto rice (such as Arborio)
- 1 small glass of white wine
- 50 g Parmesan cheese (or vegetarian alternative), finely grated
Instructions:
- Roast the Squash:
- Preheat the oven to 220°C (200°C fan/gas 7).
- Toss the butternut squash in 1 tbsp of olive oil along with the chopped sage leaves.
- Scatter the squash into a shallow roasting tin and roast for 30 minutes or until brown and soft.
- Prepare the Risotto:
- While the squash is roasting, bring the vegetable stock to a boil and keep it on low simmer.
- In a separate pan, melt half of the butter over medium heat.
- Stir in the finely chopped onions and cook gently for 8-10 minutes until soft but not colored.
- Add the risotto rice to the onions, coating it completely in the butter. Stir continuously until the rice is shiny and the edges start to look transparent.
- Simmer and Stir:
- Pour in the white wine and simmer until it completely evaporates.
- Add the vegetable stock, one ladleful at a time, stirring the rice over low heat for 25-30 minutes. The rice should be cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- Finishing Touches:
- While the risotto is cooking, gently fry the whole sage leaves in a little olive oil until crisp. Set them aside on kitchen paper.
- When the squash is cooked, mash half of it to a rough purée and leave the other half whole.
- When the risotto is just done, stir through the squash purée, then add the grated Parmesan cheese and the remaining butter. Let it rest for a few minutes.
- Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Enjoy your flavorful Butternut Squash and Sage Risotto!