BUTTERNUT SQUASH AND SAGE RISOTTO RECIPES

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BUTTERNUT SQUASH & SAGE RISOTTO RECIPE - BBC GOOD FOOD



Butternut squash & sage risotto recipe - BBC Good Food image

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  • While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Nutrition Facts : Calories 609 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fiber, ProteinContent 15 grams protein, SodiumContent 1 milligram of sodium

BUTTERNUT SQUASH RISOTTO | RICE RECIPES - JAMIE OLIVER



Butternut Squash Risotto | Rice Recipes - Jamie Oliver image

When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 11

1 basic risotto recipe
1 butternut squash
1 level tablespoon coriander seeds
2 small dried chillies
sea salt
freshly ground black pepper
olive oil
12 slices higher-welfare pancetta or dry-cured smoky bacon
100 g chestnuts vac-packed is fine
1 bunch fresh sage leaves picked
6 heaped tablespoons mascarpone cheese optional

Steps:

    1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
    2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
    3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
    4. Lovely served with a big dollop of mascarpone cheese on the side.
    5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

Nutrition Facts : Calories 729 calories, FatContent 35.6 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 19.2 g protein, CarbohydrateContent 76.4 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 3.57 g salt, FiberContent 5.6 g fibre

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