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Butternut Squash & Sage Risotto

Servings 4

Ingredients

  • 1 Butternut squash
  • 300 g Risotto rice (Arborio)
  • 15 g Sage
  • 175 ml White wine
  • 2 tbsp Garlic-infused oil
  • ½ Red chilli (Optional)
  • 100g Cubetti di Pancetta (Optional)
  • 50 g Parmesan
  • 25 g Butter
  • 1 l Vegetable stock (I used a Massel 7 stock cube)

Instructions

  • Preheat your oven to gas mark 7 or 200 degrees.  
  • Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens. 
  • While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly. 
  • Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes. 
  • Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).
  • Scatter with the remaining butternut squash cubes and serve.