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Plated meal

Butternut Squash Risotto with Crispy Sage

  • Gluten Free
  • Vegetarian
  • Italian
  • Contains Dairy

A delectable risotto made from creamy butternut squash, accentuated with crispy sage to bring a depth of flavor. Each bite is a delightful experience that makes you crave more.

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Nutrition Per Serving

  • Calories 744
  • Carbs 110.2g
  • Fat 30.2g
  • Fibre 6.7g
  • Protein 12.8g
  • Sugar 5.5g


1 reviews

    Follow the recipe steps below or

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  • 0.0 min

    Start by preheating the oven to 180°C and putting the vegetable stock into a pan of water and bringing to a simmer.

  • 0.5 min

    Prepare the sage; pick the leaves and divide into two sections. Roughly chop one half and leave the remaining sage whole.

  • 1.5 min

    In a bowl, toss the butternut squash in 1 tablespoon of olive oil together with the chopped sage.

  • 2.5 min

    Scatter the squash into a shallow roasting tin, lightly season with salt and pepper and roast for 15-20 minutes, or until the squash is soft and browned.

  • 4.0 min

    Finely dice the brown onion.

  • 5.5 min

    In a another pan, melt half of the butter over medium heat.

  • 6.0 min

    Stir in the onions and sweat gently for 3-4 minutes, until soft but not coloured. Make sure to stir occasionally.

  • 10.0 min

    Stir the risotto rice into the onions until completely coated in the butter. Then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

  • 12.0 min

    Add the vegetable stock one ladleful at a time adding another as it becomes absorbed, ensuring to stir the rice occasionally, for about 20-25 minutes. The rice should be cooked al dente.

  • 14.0 min

    Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on paper towel.

  • 20.0 min

    Now the squash is cooked, mash half of it to a rough puree and leave the other half whole.

  • 32.0 min

    Now the risotto is cooked it should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.

  • 33.0 min

    Stir the butternut squash puree into the risotto, then add the Parmesan and remaining butter and leave to rest for a few minutes.

  • 35.0 min

    Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves. Enjoy!

Parmesan Cheese
Parmesan Cheese
finely grated
10.00 Grams
Risotto Rice
Risotto Rice
100.00 Grams
Brown Onion
Brown Onion
finely chopped
1.00 Whole
15.00 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person
400.00 Millilitres
Fresh Sage
Fresh Sage
3.00 Grams
Butternut Squash
Butternut Squash
cut into 2cm pieces
200.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons


1 reviews


5 out of 5 stars
Portion Size
Ease of cooking

Creamy and delicious. The sage made it extra special. I will have this again

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