Butternut squash and sage risotto

Make the most of winter vegetables with this deliciously creamy and fragrant risotto.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 400g butternut squash, cut into 2cm dice
  • 2 tablespoons olive oil
  • 100g purple sprouting broccoli, halved lengthways
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh sage, chopped
  • ½ teaspoon dried chilli flakes
  • 300g arborio risotto rice
  • 125ml basics white wine
  • 1.25 litres hot vegetable stock
  • 60g be good to yourself soft cheese
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Recipe Information

Step by step guide to making Butternut squash and sage risotto

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
  2. Tip the butternut squash into a roasting tin. Add 1 tablespoon oil and mix well. Cook in the oven for 10 minutes, then add the broccoli and cook for a further 20 minutes.
  3. Meanwhile heat the remaining 1 tablespoon oil in a large frying pan and cook the onion for 5 minutes, until soft but not coloured. Add the garlic, sage and chilli flakes and cook for 1 further minute.
  4. Stir in the risotto rice, pour over the wine and simmer until it is absorbed. Gradually add the vegetable stock, a ladleful at a time, stirring until it all absorbs and the rice is tender. This should take about 25 minutes.
  5. Season with freshly ground black pepper. Stir through the cream cheese and half the roasted vegetables. Top with the remaining vegetables and serve.

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Nutritional information for Butternut squash and sage risotto

Nutritional information for Butternut squash and sage risotto

Nutrition type per serving
Calories 418 kcal
Total Fat 7.9g
Saturated Fat 1.5g
Salt 0.1g
Sugar 8.9g

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