Roasted butternut squash and sage risotto

A few inventive additions take this risotto from standard weeknight supper to midweek showstopper
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Squash and sage risotto

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for roasted butternut squash and sage risotto

www.ashburtoncookeryschool.co.uk

Serves    2

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FOOD Magazine issue 187
  • You will need
  • Method
  • Unsalted butter 50g
  • Onion ½, peeled and chopped
  • Garlic 1 clove, peeled and chopped
  • Carnaroli rice 100g
  • Dry white wine 60ml
  • Vegetable stock 500ml
  • Butternut squash 100g, peeled, diced and roasted
  • Fresh sage 1 tsp, chopped
  • Parmesan 25g, finely grated, plus extra to serve
  • Amaretti biscuits 2, crushed
  1. Melt half the butter in a heavy-based pan over a medium heat. Add the onion and garlic and sweat them gently for 2 minutes with a little salt to prevent the onions from burning.
  2. Add the rice and continue to cook for 2 minutes or until the rice becomes transparent.
  3. Add the white wine and reduce, stirring frequently.
  4. Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid before adding another. Stir continuously while adding the stock, then simmer for approximately 15 minutes.
  5. Once the risotto has a rice-pudding-like consistency, add the roasted butternut squash and sage and stir through.
  6. Add the grated parmesan and stir through, then remove the risotto from the heat and stir in the remaining butter. Season with salt and pepper.
  7. Top the squash and sage risotto with crushed Amaretti biscuits and shaved parmesan to finish.

You will need

  • Unsalted butter 50g
  • Onion ½, peeled and chopped
  • Garlic 1 clove, peeled and chopped
  • Carnaroli rice 100g
  • Dry white wine 60ml
  • Vegetable stock 500ml
  • Butternut squash 100g, peeled, diced and roasted
  • Fresh sage 1 tsp, chopped
  • Parmesan 25g, finely grated, plus extra to serve
  • Amaretti biscuits 2, crushed

Method

  1. Melt half the butter in a heavy-based pan over a medium heat. Add the onion and garlic and sweat them gently for 2 minutes with a little salt to prevent the onions from burning.
  2. Add the rice and continue to cook for 2 minutes or until the rice becomes transparent.
  3. Add the white wine and reduce, stirring frequently.
  4. Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid before adding another. Stir continuously while adding the stock, then simmer for approximately 15 minutes.
  5. Once the risotto has a rice-pudding-like consistency, add the roasted butternut squash and sage and stir through.
  6. Add the grated parmesan and stir through, then remove the risotto from the heat and stir in the remaining butter. Season with salt and pepper.
  7. Top the squash and sage risotto with crushed Amaretti biscuits and shaved parmesan to finish.
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