Butternut Squash and Sage Risotto

Get the most out of autumn season cooking with this delicious butternut squash risotto.

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Serves: 4-5
Time taken: 1 hour
Difficulty: Easy

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• 1.1 lbs Carnaroli rice
• 2 Shallots, finely diced
• 3 Garlic cloves, crushed
• 1 Butternut squash, peeled and diced into 1 inch cubes
• 6 oz White wine
• 3 Pints good quality Chicken stock
• 3 1/2 oz Unsalted butter, cubed
• 3 1/2 oz Parmesan
• 1 handful of Sage, finely sliced
• Sea salt
• Freshly cracked black pepper

Ingredient Notes

• Carnaroli rice is the variety of risotto rice most preferred by chefs due to the superior flavour and creaminess it gives to the risotto. Carnaroli rice is also more easily overcooked, making Arborio rice a good choice for risotto beginners.
• Chicken stock will add a nice depth of flavour but if preferred this can be swapped for vegetable stock or 1:1 ratio of each stock.


Butternut Squash Preparation

  1. Preheat the oven to 200'c.

  2. Toss the butternut squash with olive oil in a large bowl. Arrange the coated butternut squash on a baking tray, season with salt and then roast for 25-35 minutes, until tender.

  3. In a medium pot bring the stock to boiling point and turn off the heat and put a lid on the pot.

  4. Back to the butternut squash, set aside a quarter, add the rest to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth.

Risotto Preparation

  1. In a large sauté pan over a medium heat, add half of the butter and sauté the shallots for 5 minutes, until softened. Add the garlic and sauté for an additional minute. Add the risotto rice and sauté for 2 minutes stirring constantly. Then add the white wine cook for a further 2 minutes until the wine has evaporated.

  2. With a ladle add enough stock to cover the rice and turn down the heat to a simmer. Stir constantly and keep adding ladles of stock just enough to cover the rice, until the rice is soft and has a slight bite this should take about 15 minutes.

  3. Stir in the butternut squash puree and add the diced butternut squash and cook for 2 minutes stirring slowly.

  4. Turn off the heat and add the rest of the butter, parmesan and sage. Stir well until the mixture is fully incorporated.

  5. Serve fresh from the pan with an extra sprinkle of parmesan and sage.

Jack SlobodianComment