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Plated meal

Butternut Squash Risotto with Crispy Sage

  • Gluten Free
  • Vegetarian
  • Italian
  • Contains Dairy

A wonderfully tasty risotto that satisfies with every mouthful. It’s just a shame it has to come to an end!

Nutrition Per Portion

  • Calories

    689

  • Carbs

    98.1g

  • Fat

    30g

  • Fibre

    6.4g

  • Protein

    11.7g

  • Sugar

    5.5g

  • 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!

  • Ingredients

    Parmesan Cheese

    finely grated

    Risotto Rice

    Brown Onion

    finely chopped

    Butter

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person

    Fresh Sage

    Olive Oil

    1 tablespoon per person

    Butternut Squash

    cut into 2cm pieces

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