BUTTERNUT SQUASH + SAGE RISOTTO 🍂
Butternut squash is bang in season right now, so when better to make a comforting bowl of creamy squash risotto – the ultimate winter warmer PERFECT for the colder weather.
The dish is pretty simple, uses only a handful of plant-based ingredients, and helps reduce your food waste too.
I’ve written the full written recipe down below – so let me know if you give it a go 👨🏻🍳
And let me know what other vegetables fill you with uncertainty in the comments below 👇
INGREDIENTS (serves 4)
1 butternut squash (+ seeds!)
1 brown onion
1 head of garlic
2 large knobs of (plant) butter
3tbsp olive oil
300g risotto rice
1 large glass of white wine (or mix 1tbsp white wine / cider vinegar + glass of water)
1.5 litres vegetable stock
6tbsp nutrtional yeast
Handful of sage leaves
Salt
Pepper
METHOD
1. Halve & deseed the squash, then season with salt, pepper & 1tbsp of olive oil.
2. Chop a bulb of garlic in half, season with salt & a splash of oil. Place in the squash + roast with pumpkin at 180 for 40 minutes.
3. Pat the squash seeds dry, season with salt, pepper & a splash of oil. Toast for 15-20 minutes until crunchy, then set aside.
4. Finely dice the onion & fry on a medium-low heat with 1 large knob of butter, 2tbsp of olive oil & a large pinch of salt.
5. Once softened (10-15 minutes), add risotto rice & toast until shimmering (3-5 mins).
6. Get your vegetable stock simmering in a separate pot.
7. Add a large glass of white wine to the risotto & allow to cook off.
8. Add a ladle of stock, stir well & wait until completely absorbed. Repeat & continue adding adding & stirring the stock for 25-30 minutes until the rice is al dente.
9. Spoon out the roasted squash & garlic into a blender with a ladle of veg stock, salt + pepper. Blitz until smooth.
10. Add the squash to the rice with a handful of chopped sage, a large knob of butter & 4tbsp nooch. Beat well until creamy & silky.
11. Fry some sage leaves in oil until crispy.
12. Time to serve – risotto into wide bowls, tap on surface to settle. Top with the squash seeds, sage leaves & a drizzle of oil – enjoy!
#butternutsquash #risotto #squash #easyrecipes #comfortfood
There’s always one vegetable you’re always unsure about that was butternut squash for me I just never knew what to do with it and then I showed it some loving with the creamiest squash risoto big old squash it’s simple seasonal comfort food at its finest Begin by roasting your squash and garlic then
Dicing your onion watch that sharp knife then sweat the onion down in olive oil and butter then toast your rice add wine and vegetable stock scoop out the Flesh of the squash and squeeze the garlic into a blender blitzing until smooth add to the risoto and finish with fresh Sage nutritional
Yeast and butter then fry your crispy Sage leaves so what vegetable makes you feel unsure let me know in the comments below