Decadent Butternut Squash Risotto
This Butternut Squash Risotto recipe, provided by on of our nutritionists Katy, is perfect for a large group of hungry people this time of year!
Although a winter vegetable, Butternut Squash has flavours that compliment the summer weather nicely. With a sweet, nutty flavour it is low in fat, high in Vitamin A and packed full of fibre. Here is how to make it!
1 Butternut Squash
2 Garlic Cloves
2 Tbsp Olive Oil
10 - 15 Sage leaves, roughly chopped
50g Butter (unsalted preferably)
2 Glasses of white wine
400g Risotto Rice (arborio)
1 Onion (or 2 shallots)
Parmesan cheese to serve.
1. Preheat the oven to 200oc.
2. Chop the butternut squash into 8 wedges/chunks and coat in olive oil, chopped garlic, half the chopped sage leaves, salt and pepper. Put in the heated oven for 40-50 or until soft when prodded with a fork.
3. Once cooked, scrape the butternut squash flesh away from it's skin, lightly mash with a fork.
4. Saute the chopped onion and a garlic clove in the olive oil and a knob of butter. Add the rice and stir until all grains are coated. Add the two glasses of wine and stir until liquid is absorbed.
5. Add the stock a ladle full at a time, waiting inbetween each ladle for the liquid to be absorbed into the rice. Make sure the heat is on low, add the rest of the chopped sage and some salt and pepper to taste. After about 15-20 the rice should be cooked and a loose but creamy texture should be had by the mixture.
6. Turn off the heat and add the butternut squash and parmesan. If the texture is too thick add a little more butter to loosen.
7. Serve with a salad of rocket and enjoy!