This risotto is a favourite of ours as it uses the squashes and sage we grow in our garden. It can be made to look beautiful with fried sage leaves and is the perfect autumn dish
Course :
Main
Serving
4 People
Prep Time
15 mins
Cooking Time
40 mins
Skill
Medium
The Risotto Ingredients
- 1 medium butternut squash
- 1 onion
- 1 small glass of white wine
- 20 fresh sage leaves
- 1 1/2 litres of vegetable stock
- 2 tbsp olive oil or rapeseed oil
- 300g risotto rice
- 50g parmesan or vegan alternative grated
Making your Risotto
- Step1.Heat the oven to 200C. Peel and chop the butternut squash and pop on a baking tray and into the oven to roast. Cook for 25 mins then add 12 sage leaves tossed in oil for the last 5-10 mins of cooking.
- Step2.Bring stock to a boil in a saucepan and keep it simmering In a deep frying pan or wok heat your oil and then add the onion and cook gently for 10 mins. Stir in the risotto rice and cook for a few minutes until the edges of the grains go transparent.
- Step3.Add the wine and simmer till absorbed and then add a ladle full of stock at a time stirring the rice over a low heat. Add some finely chopped sage leaves. Keep adding stock a ladle at a time until the rice looks creamy and is cooked with a slight bite (al dente).
- Step4.When the squash is cooked mash half of it and stir it through the cooked risotto and add the parmesan. Leave to rest for a few minutes. Serve with the remaining roasted squash scattered over the top and the fried sage leaves.
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I am a qualified counsellor and therapeutic coach with 30 years experience in helping people who’re going through difficult or challenging times, are wanting to make positive changes in their lives or who feel they have somehow lost touch with themselves or a part of themselves and want to live a more authentic life.
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