Sage & Butternut Squash Risotto

This Butternut Squash & Sage Risotto is one of my favourite meals to make its filling, straightforward and pretty simple.

 To Serve 4 you will need:


1kg butternut squash , peeled and cut into chunks (buy it ready cut or get a real adult to do this lol…I’m serious!)

3 tbsp olive oil

50g butter (or vegetable butter if vegan)

bunch sage  chop half and leave the rest whole

1½l vegetable stock ( 3 oxo stock cubes in 1 1/2 liters of boiling water

onion , finely chopped

300g Arborio rice (risotto rice)

1 small glass white wine

50g parmesan  grated (or the vegan alternative)

1. Wash your chopped butternut squash, put in a roasting tray add chopped sage leaves

and drizzle the olive oil and roast for 30 mins until it is brown and soft.


2. While your butternut squash is in the oven, chop onions fry lightly and sweat gently for 8 minutes until soft but not brown . 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.Stir frequently.


3.Pour yourself a glass of wine (your totally earning it) pour another for the pot. Add the wine and simmer till its evaporated. Add the stock, a ladleful at a time and stir the rice over a low heat for 25-30 mins. The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a part that holds for a few moments.

4. Your Squash should be roasted now, put half in  a bowl and mash/puree, add this to the risotto and stir, then add the parmasean and butter and leave to rest for a few minutes.lfw last day

5.Gently fry the whole sage leaves in a little olive oil until crisp and set aside.


6.Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.


Tweet me a picture if you make it!

Have a great week lovelies.




Looking for Something?