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.
2clovesof garlicpeeled and finely grated or crushed
375gbutternut squash (weight when peeled) cut into 5 mm-1cm (1/4 - 1/2 in) cubes
325grisotto ricesuch as Arborio or Carnaroli
125mlwhite wineor additional stock
900ml vegetable stock
1tspblack pepperfreshly ground
100g Parmesan cheesefinely grated
1tsp sagefinely 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.
You can serve with some additional shavings of parmesan and pumpkin seeds dry toasted in a pan. However, the dish stands up well without them.