This butternut squash and sage risotto recipe teaches you how to prepare a highly satisfying veggie supper in an easy manner. If you follow the exact guidelines of this butternut squash and sage risotto recipe, you can serve for 4 people. The oven should be heated to 220C/F 200C/G 7 (more...)
This butternut squash and sage risotto recipe teaches you how to prepare a highly satisfying veggie supper in an easy manner. If you follow the exact guidelines of this butternut squash and sage ris...
Butternut squash – 1 kg. (It should be peeled and cut into bite-size chunks)
Sage – a bunch (It should be roughly chopped and leaves picked).
Finely chopped onion – 1 no.
Vegetable stock – 1-1/2 l.
Finely grated parmesan or vegetarian alternative – 50 grams.
White wine – 1 small glass.
Risotto rice – 300 grams. (You can use Arborio).
The squash needs to be tossed in 1 tablespoon of oil together with sage.
It should be scattered into a roasting tin and you need to roast it for 30 minutes until turned brown and soft.
The stock should be brought to boil and simmer on a lower heat.
Half the butter needs to be melted in a separate pan over medium heat and onions must be stirred in before sweating for 8 to 10 minutes in a gentle manner by stirring occasionally. (Stop when turning soft and make sure that it is not colored).
You have to stir the rice into the onions and stir in a continuous manner (Make sure that it is completely coated in the butter and rice should look shiny and edges transparent.
The wine must be poured in and simmer until it is totally evaporated.
Then, add the stock a ladleful at a time and stir the rice over low heat around 25 to 30 minutes. (Stop when the rice is cooked; it should be firm slightly)
The sage leaves have to be fried gently in olive oil until turning crisp and set aside on kitchen paper.
When you find that squash is cooked properly, half portion of it must be mashed to a rough puree.
Stir through the puree when the risotto is done.
The next step is to add the cheese and butter and, set aside for a few minutes.
Before serving, the squash chunks and sage leaves need to be scattered over the risotto.