Butternut Squash and Sage Risotto

A hearty and warming meal throughout the autumn and winter.

Serves 4 people


  • 1 kilo(s) Butternut Squash
  • 4 cloves of garlic
  • 50 grams butter
  • 2 onions, chopped
  • 300 grams Arborio rice
  • 125 mL white wine
  • 1.5 liter(s) Vegetable stock
  • 50 grams parmesan
  • Small bunch of sage

1.    Peel, deseed and roughly chop the butternut squash.

2.    Peel the garlic, toss the cloves with the squash and olive oil in a baking tray and season with salt and pepper.

3.    Roast on a medium heat until soft and a bit brown and crispy around the edges.

4.    In the meantime fry the onion in the butter until soft but not brown.

5.    Add the rice and fry for 2 minutes.

6.    Add the wine in stages, as it gets absorbed by the rice add more. Stir frequently making sure to stir into the edges of the pan so that the rice doesn’t stick

7.    Once all the wine has been absorbed add the vegetable stock slowly, in stages until the rice is cooked. The cooked rice shouldn’t be floating around in stock so make sure not to add too much at a time especially near the end of cooking.

8.    Stir in the baked squash and garlic.

9.    Garnish with fresh sage and parmesan.

10.  Season with salt and pepper to taste

Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried until crunchy and golden brown is a special treat.

Method

1.    Peel, deseed and roughly chop the butternut squash.

2.    Peel the garlic, toss the cloves with the squash and olive oil in a baking tray and season with salt and pepper.

3.    Roast on a medium heat until soft and a bit brown and crispy around the edges.

4.    In the meantime fry the onion in the butter until soft but not brown.

5.    Add the rice and fry for 2 minutes.

6.    Add the wine in stages, as it gets absorbed by the rice add more. Stir frequently making sure to stir into the edges of the pan so that the rice doesn’t stick

7.    Once all the wine has been absorbed add the vegetable stock slowly, in stages until the rice is cooked. The cooked rice shouldn’t be floating around in stock so make sure not to add too much at a time especially near the end of cooking.

8.    Stir in the baked squash and garlic.

9.    Garnish with fresh sage and parmesan.

10.  Season with salt and pepper to taste

Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried until crunchy and golden brown is a special treat.

Ingredients

  • 1 kilo(s) Butternut Squash
  • 4 cloves of garlic
  • 50 grams butter
  • 2 onions, chopped
  • 300 grams Arborio rice
  • 125 mL white wine
  • 1.5 liter(s) Vegetable stock
  • 50 grams parmesan
  • Small bunch of sage
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