Butternut squash risotto is autumn comfort food at its best: creamy, sweet and savoury, with crisp sage on top. It is easy, uses a handful of ingredients and makes a satisfying meat-free dinner for two (or a side for four).
Ingredients
- 500g butternut squash, peeled, deseeded and cut into 1.5cm cubes
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200g risotto rice (arborio or carnaroli)
- 100ml dry white wine (optional)
- 800ml hot vegetable stock
- 25g butter
- 40g vegetarian hard cheese, grated, plus extra to serve
- 8 fresh sage leaves
- Salt and black pepper
Method
- Heat the oven to 200°C (180°C fan) / gas 6. Toss the squash in 1 tbsp oil with salt and pepper and roast for 25 minutes until tender and golden. Mash a third of it roughly with a fork and leave the rest whole.
- Heat 1 tbsp oil in a wide pan. Fry the onion for 8 minutes until soft, then add the garlic and rice and stir for 1 minute until glossy.
- Add the wine, if using, and let it bubble away. Then add the stock a ladleful at a time, stirring often and letting each addition absorb before adding the next. This takes about 18 to 20 minutes.
- Stir in the mashed squash, then the butter and cheese. Fold in the roasted cubes gently. Cover and rest for 2 minutes.
- Meanwhile, fry the sage leaves in the remaining oil for 30 seconds until crisp. Serve the risotto topped with sage and extra cheese.
Tips
- Check your cheese label. Traditional parmesan is made with animal rennet, so choose a vegetarian Italian-style hard cheese if you are cooking for vegetarians.
- Keep the stock hot so the rice cooks evenly.
- Stir in a spoonful of mascarpone for extra creaminess.
- Risotto is best eaten straight away.
FAQs
Can I make it vegan?
Yes. Use olive oil instead of butter, and skip the cheese or use a vegan alternative with a spoonful of nutritional yeast.
Which rice is best?
Arborio or carnaroli. Both release starch for a creamy finish.
Can I use a different squash?
Pumpkin, Crown Prince or onion squash all work well.
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