Butternut squash and sage risotto

Butternut squash and sage risotto

Ingredients

serves 4
  • •1 butternut squash, cubed
  • •2 tbsp olive oil
  • •Handful sage leaves
  • •1.5L vegetable stock
  • •1 onion, finely chopped
  • •1 garlic clove, chopped
  • •300g risotto rice
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Place the squash on a tray and coat with 1 tbsp oil and half of the sage leaves. Roast for 30 minutes, until soft.
  2. 2. Chop the remaining sage and set aside. Heat the remaining oil in a pan over medium heat. Add the onion and cook for 5 minutes, until soft. Add the garlic and cook for 1 minute. Add the rice and cook for 2 minutes.
  3. 3. Gradually add the stock and cook over a medium-low heat for 20–25 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
  4. 4. When the squash is cooked, separate half into a bowl and purée with a little leftover stock or water. When the risotto is almost cooked, stir in the purée, chopped sage and some whole chunks of squash. Serve the risotto scattered with the remaining squash, crisp sage leaves and ground black pepper.
Baker Beanie Author

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