How to make butternut squash risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Peel and seed the butternut squash, then chop it.

Pour 2 tablespoons of olive oil over the chopped butternut squash in a roasting tin and coat it well.

Preheat the oven to 200 degrees Celsius (gas mark 6) and roast the butternut squash for about 30 minutes until it starts to turn golden.

Heat 1 tablespoon of olive oil in a deep pan over medium heat.

Add the chopped onion to the pan and cook for about 5 minutes until it starts to soften.

Add the risotto rice to the pan and stir to mix with the onion.

Pour in half of the white wine and stir until it evaporates, then add the remaining wine and cook until it looks almost dry.

Start adding the hot vegetable stock gradually, a small amount at a time, stirring continuously until the rice becomes creamy and sticky.

Season the risotto with salt and freshly ground black pepper.

Add the chopped sage and mix well into the risotto.

Add the roasted butternut squash to the risotto and mix it in.

To prepare the garnish, heat sunflower oil in a small deep pan.

Add whole sage leaves one at a time to the hot oil, turning them over, and then remove them to drain on absorbent kitchen paper.

Spoon the risotto into a serving plate and garnish with the crispy sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens