What’s up with this weather change? I feel like comfort food again, and this gorgeous butternut squash risotto is exactly what I need today. The roasted butternut squash gets folded into creamy risotto rice flavoured with white wine, onions, garlic, parmesan and sage, just pure deliciousness. What are you waiting for? This one is a super easy one to try!
1. Pre-heat oven to 200°C
Ingredients
Instructions
2. Place squash on a baking tray, drizzle with oil, sprinkle with sage leaves, salt and pepper, roast in the oven until tender but not too soft, set aside
3. In a pan on med-low heat, sauté garlic and onions in 1 tbsp butter until translucent
4. Add rice, mix, so rice is coated and slightly opaque, turn the heat up, add white wine
5. When wine is reduced, add stock to cover the rice, turn down to a simmer
6. Keep gradually adding stock every time the rice absorbs it, do not add too much as you don’t want to overcook
7. While rice is cooking, sauté the remaining sage leaves in 2 tbsp butter until crisp, drain and set aside
8. Stir in squash, cheese, lemon juice and remaining butter
9. Taste and season with salt and pepper, cook until rice is al dente
10. Place in serving bowl with crispy sage leaves.