Butternut Squash Risotto is an easy supper recipe that makes the best use of delicious butternut squash. It is baked in the oven for maximum convenience and the sweet squash blends beautifully with the sage and parmesan cheese.
Making Baked Butternut Squash Risotto is really simple. Use a pan that can go on top of the stove and in the oven to save on washing up!
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Baked Butternut Squash Risotto
- 3 tbsp olive oil
- 1 small onion peeled and chopped
- 2 cloves of garlic peeled and finely grated or crushed
- 375 g butternut squash (weight when peeled) cut into 5 mm-1cm (1/4 - 1/2 in) cubes
- 325 g risotto rice such as Arborio or Carnaroli
- 125 ml white wine or additional stock
- 900 ml vegetable stock
- 1/2 tsp salt
- 1 tsp black pepper freshly ground
- 100 g Parmesan cheese finely grated
- 1 tsp sage finely chopped
- Preheat the oven to 180C (350F), Gas mark 4.
- Heat the olive oil in an ovenproof saucepan or deep ovenproof frying pan set over a low-medium heat, ad the onion and garlic, cover and cook for 8-10 minutes until soft.
- Add the cubed butternut squash and the rice and stir for 1 minute before adding the white win. Allow the wine to bubble, uncovered, for 1-2 minutes until it has evaporated, then add the stock and bring to the boil.
- Season with salt and pepper, cover and cook in the oven for 12-15 minutes or until the rice is just cooked, with the tiniest bit of bite (it should not be soft and mushy), and has absorbed the stock. Add the grated cheese and chopped sage and season to taste.
- Serve on warmed plates or in warmed bowls.