Butternut Squash Risotto

Longer nights, crackling fireplaces, colourful foliage and comfort foods are some things that we always look forward to this season. When winter starts one of my favourite things is all the lovely recipes that I can start cooking again. All of the autumn produce, like squash, pumpkin, sweet potatoes, parsnips and apples are just perfect for making so many wonderful dishes, from savoury delights like risottos and casseroles to tempting sweet treats like cakes and crumbles.

Butternut squash risotto is one of my favourite recipes. For my last few Friendsgiving dinners I’ve made this as a side dish; it's creamy, comforting, and filled with autumn flavour. It can work perfectly as a vegetarian main course too. I’ve always loved hosting dinners, having all your friends or family together for a delicious meal is always something to be treasured.

So if you’re looking for a new recipe this one is definitely a crowd pleaser, and it’s particularly good if you’re hosting a dinner for quite a few people. 

Ingredients:

1 butternut squash

1.5L vegetable stock

50g butter

1 white onion chopped

Dried sage

300g Arborio rice

1 small glass white wine

50g grated parmesan (you can also use a vegetarian alternative)

Recipe:

Set the oven to 200C fan. Peel the butternut squash and then cut into squares. Place the squash into a roasting tin and drizzle with olive oil and the dried sage and roast for 20-30 mins until brown and soft.

Whilst the squash is cooking in the oven, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt 25g of butter over a medium heat. Stir in the finely chopped onions and cook gently until soft but not coloured (usually around two minutes). 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 rice start to appear transparent.

Pour in the white wine and simmer until completely evaporated. Add the vegetable stock, a ladleful at a time, and stir the rice over a low heat for 25-30 mins, until the rice seems al dente and the risotto should be creamy.

Once the squash is cooked, mash half of it and leave the other half whole. When the risotto is done, stir through the mashed squash, then add the parmesan and 25g butter. When you’re serving the risotto scatter with the remaining chunks of squash. Season with salt and pepper and garnish with a little bit of sage on top.

It’s ready to enjoy!

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