Baked butternut squash and sage risotto

Baked butternut squash and sage risotto
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 45 min

This baked butternut squash and sage risotto recipe is easy to make and even easier to eat – a comforting vegetarian meal for any night of the week.

Add an extra oozy twist with our butternut squash and blue cheese risotto.

Nutrition: per serving

Calories
497kcals
Fat
9.8g (5.9g saturated)
Protein
17.8g
Carbohydrates
73.4g (7g sugars)
Fibre
4g
Salt
0.6g
Calories
497kcals
Fat
9.8g (5.9g saturated)
Protein
17.8g
Carbohydrates
73.4g (7g sugars)
Fibre
4g
Salt
0.6g

Ingredients

  • 30g unsalted butter
  • 2 shallots, finely chopped
  • 300g arborio risotto rice
  • 1 medium butternut squash, peeled and chopped into 1cm cubes
  • Small bunch fresh sage, roughly chopped, a little set aside to garnish
  • 2 garlic cloves, crushed
  • 200ml dry white wine
  • 1 litre fresh stock (check it’s gluten free, if needed)
  • 30g parmesan (or vegetarian alternative), finely grated, plus extra to serve

You’ll also need… 

  •  1.5 litre ovenproof dish, about 5cm deep

Method

  1. Heat the oven to 170°C/ 150°C fan/gas 3½ and put in a shallow 1.5 litre ovenproof dish in to warm. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.
  2. Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.
  3. Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.

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