Butternut Squash Risotto


Traditionally this dish is made with pumpkin but unless its Halloween pumpkins can be in short supply so I have gone for something similar and more readily available, Butternut Squash. The flavour from the puree gives an intense taste and  beautiful colour with a sage garnish done in the microwave, clever stuff!

Butternut Squash Risotto
Serves 4
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 1 Butternut squash, around 1 kg
  2. Small bunch of fresh sage
  3. 200g Risotto rice, such as Arborio
  4. 1 Large shallot, peeled and finely chopped
  5. 750ml Vegetable stock
  6. 50g Unsalted butter
  7. 25g Parmesan cheese
  8. Olive oil
  1. Remove the skin from the butternut squash and scoop out the seeds from the centre. Dice the flesh into equal cubes around 2cm in size. Place in a non-stick frying pan with half the butter and enough water to cover the base. Set over a medium heat and place a circle of foil pressed down over the squash. Cook until the squash has softened and offers no resistance when pierced with the point of a knife.
  2. Remove the foil and puree the contents of the pan in a blender. Season to taste and keep warm.
  3. Heat the pan used to cook the squash over a medium heat, add a tablespoon of olive oil. Add the shallot and fry gently for 3-4 minutes until softened. Add in the rice and increase the heat, stir for 2-3 minutes until coated with the oil and shallots. Pour in a ladle of the stock and stir constantly until the liquid evaporates. Continue this until all the stock has been used and the rice is cooked but has a slight resistance in the centre of the grain.
  4. Pour in the butternut squash puree and stir, chop up a few sage leaves finely and add to the pan. Remove the pan from the heat and stir in the remaining butter and the parmesan. Cover the pan and leave to sit for 5 minutes.
  5. Place a tight stretch of cling film over a microwave proof bowl and grease the surface with a little olive oil. Lay 10 sage leaves flat on the cling film and microwave on high for 3 minutes or until the sage leaves are dried out and crispy. Remove from the cling film.
  6. Serve the risotto on plates topped with the crispy sage and a little olive oil.
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