Roasted Butternut Squash and Sage Risotto
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Calories
2387 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Butternut Squash and Sage Risotto
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This nutty, buttery roasted butternut squash risotto with sage is the ultimate Autumn dinner. It's easy to make and super comforting on cooler evenings.
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Ingredients
- 1 butternut squash
- 1.2 L vegetable stock I used 2 stock cubes
- 20 g salted butter
- Handful sage leaves
- 1/2 onion diced
- 400 g arborio risotto rice
- 100 g parmesan grated
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Instructions
- Cut the squash into quarters or substantial sized pieces and place on a baking tray (with skins on). Bake in a hot oven (around 220°c/200°c fan) for 30 minutes or until the flesh is soft. Cool it down a little.
- Once cool enough to handle, scoop out the flesh from all (about 300g) but 2 of the pieces and place into a blender a long with 100ml of vegetable stock. Blend until pureed. Cut the rest of the squash into cubes.
- Melt the knob of butter in a medium saucepan and once beginning to brown, add the sage. Fry for a couple of minutes and remove from the pan and onto a plate. Add in the diced onion to fry until starting to brown.
- Throw the rice into the brown butter for toasting, stirring constantly. About a couple of minutes of stirring and then gradually start to add the rest of the vegetable stock. Once the rice is al dente, move onto step 5.
- Stir in the squash puree and allow it to absorb. This should be enough liquid to achieve cooked rice (too much liquid will give the rice a soggy texture). You want it slightly over al dente (in my opinion) but not too much over!
- Throw in the chunks of squash and the grated parmesan. Give it all a good stir. Serve with the crispy sage leaves and more parmesan.
Notes
- Storage - Ensure you cool down your risotto as quickly as possible and place in the fridge straight away, in a sealed container. It'll keep for a couple of days maximum.
- Freezing - I would avoid freezing risotto. It's best enjoyed fresh. You're better off making something like arancini with the leftovers.
- Re-heating - You can re-heat risotto in a pan, microwave or oven but ensure it's done so it's thoroughly re-heated. Risotto can harbour bacteria like salmonella so it needs to be heated well.
Nutrition Information
Show Details
Calories
2387kcal
(119%)
Carbohydrates
428g
(143%)
Protein
70g
(140%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
6581mg
(274%)
Potassium
3121mg
(89%)
Fiber
27g
(108%)
Sugar
30g
(60%)
Vitamin A
83563IU
(1671%)
Vitamin C
162mg
(180%)
Calcium
1573mg
(157%)
Iron
23mg
(128%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 2387 kcal
% Daily Value*
| Calories | 2387kcal | 119% |
| Carbohydrates | 428g | 143% |
| Protein | 70g | 140% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 6581mg | 274% |
| Potassium | 3121mg | 66% |
| Fiber | 27g | 108% |
| Sugar | 30g | 60% |
| Vitamin A | 83563IU | 1671% |
| Vitamin C | 162mg | 180% |
| Calcium | 1573mg | 157% |
| Iron | 23mg | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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