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Name: Butternut squash risotto
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 kg butternut squash peeled and cut into bite-size chunks; 3 tbsp olive oil; bunch of sage leaves picked, half roughly chopped, half left whole; 1 1/2 l vegetable stock; 50 g butter; 1 onion, finely chopped; 300 g risotto rice (we used arborio); 1 small glass white wine; 50 g parmesan or vegetarian alternative finely grated

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INGREDIENTS

1 kg butternut squash ; peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage ; leaves picked, half roughly chopped, half left whole
1 1/2 l vegetable stock
50 g butter
1 onion, finely ; chopped
300 g risotto rice (we used arborio)
1 small glass white wine
50 g parmesan or vegetarian alternative ; finely grated

INSTRUCTIONS

https://www.bbcgoodfood.com/recipes/butternut-squash-sage-risotto

STEP 1

Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.

STEP 2

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the 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.

STEP 3

Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.

STEP 4

At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

NOTES

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Butternut squash risotto

1 kg butternut squash peeled and cut into bite-size chunks
3 tbsp olive oil 
  bunch of sage leaves picked, half roughly chopped, half left whole
1 1/2  l vegetable stock 
50 g butter 
1  onion, finely chopped
300 g risotto rice (we used arborio) 
1 small glass white wine 
50 g parmesan or vegetarian alternative finely grated

https://www.bbcgoodfood.com/recipes/butternut-squash-sage-risotto

STEP 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.

STEP 2
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the 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.

STEP 3
Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.

STEP 4
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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Nutrition

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Serving Size: 1 (1410g)
Recipe Makes: 1

Calories: 898
Calories from Fat: 465 (52%)

Amt Per Serving		% DV

	Total Fat 51.7g	69 %
	Saturated Fat 27.3g	136 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 3g
Cholesterol 107.5mg		33 %
Sodium 328.2mg		11 %
Potassium 3532.1mg		93 %
Total Carbohydrate 116.9g		34 %
	Dietary Fiber 20g	80 %
	Sugars, other 96.9g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 898

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