BUTTERNUT SQUASH AND SAGE RISOTTO

As far as comfort food goes, there are few better ways to get a carb fix than a delicious risotto. There is simply something about the combination of rich flavours and creamy texture that is so satisfying. Of the many variations I have made, this one comes in at the top of the list and is one of the few meals that I cook accommodating for second helpings! This particular recipe requires a lot of stirring and constant vigilance, so not a great choice for those of us who are easily distracted!

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Don’t forget to check the Conversion Tables tab in the menu in case you need alternate measurements or temperatures!

This recipe serves 4-6 persons

You will need:

1 butternut squash, around 1kg when diced
500g arborio rice
2 small red onions, diced
250ml white wine
2 litres vegetable stock
50g unsalted butter
50g grated parmesan
2 tbsp olive oil
5 tbsp dried sage


  • Preheat the oven to 200ºC
  • In a large mixing bowl, combine the squash, sage and olive oil until the squash is evenly covered
  • Pour into a shallow roasting dish and place in the centre of the preheated oven to cook for 30 minutes
  • Meanwhile, melt half the butter in a large saucepan over a low-medium heat
  • Add the onions and allow to sweat (cook, but not fry) for about 8 minutes until soft and translucent
  • Next add the rice and the remaining butter, stirring constantly until the butter has melted and the rice looks glossy
  • Pour in the wine, and stir until the wine has completely evaporated
  • In the meantime, set the stock in a second pan on to boil, and then turn down to a constant simmer
  • Once the wine has completely evaporated, add the stock one ladelful at a time and stir until it has evaporated
  • Repeat this until the stock has been used up and the risotto has a thick, slightly soupy consistency
  • When this has been achieved, remove from the heat, it should take around 25-30 minutes 
  • Leaving a few cubes aside for garnish, mash the roasted squash and stir through the risotto until fully incorporated
  • Top with the remaining squash and a generous layer of grated parmesan

Note about the method:
I cannot stress enough just how important it is to KEEP STIRRING! We’re dealing with such small quantities of liquid at a time that only thirty seconds could be the difference between a delicious risotto and a burnt mess. Keep a careful eye that the heat isn’t too high, and maybe rope your spouse or child in for stirring duty!

Enjoy! 🙂

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