Butternut Squash | Sage | Risotto

Butternut Squash and Crispy Sage Risotto

This risotto uses a butternut squash puree and is roasted too. The arborio rice has been blanched for 8 minutes to speed up the cooking process. 


  1. Blanched arborio rice x 6 Tablespoons
  2. Spanish Onion x ½ 
  3. Garlic Clove x 1
  4. Butternut Squash x 1 (pureed and roasted)
  5. Sage Leaves x 7
  6. Butternut Squash Puree x 3 Tablespoons
  7. Roasted Diced Butternut Squash x 7 Pieces
  8. White Wine x Splash (90ml)
  9. Parmesan x Small Block
  10. Vegetable Stock x 300 ml (Freshly made or a stock cube dissolved in water)
  11. Crispy Sage x 5 Leaves
  12. Butter x 1.5 Tablespoons

Preparing The Ingredients

  1. Peel the onion, cut it in half and take away the outer layers. Fine dice these
  2. Peel and finely chop the garlic clove
  3. Have the butternut squash puree ready
  4. Finely grate 2 tablespoons of the parmesan
  5. Shave 6 small (ish) pieces of the parmesan block
  6. Have the vegetable stock hot and ready to use
  7. Cut some of the butternut squash into small dice and roast in the oven. 
  8. Shallow fry 7 leaves of the sage until crispy and then dry on a paper towel

Cooking The Ingredients

  1. Heat a pan on medium heat and add a little oil
  2. Drop in the onions and garlic and stir for 2 minutes (no colour)
  3. Add the rice and mix in for 1 minute
  4. Pour in a splash of the white wine around 90ml and reduce
  5. Add 2 tablespoons of the butternut squash puree and mix in
  6. Mix in 1 ½ Tablespoons of the butter 
  7. Stir in 2 Tablespoons of the grated parmesan
  8. Pour in a small ladle of the stock and keep mixing until absorbed. Repeat this process until the rice is cooked

Finishing The Butternut Squash Risotto

  • When the rice is cooked leave the risotto to rest for 2 minutes and then plate 
  • Top the risotto with crispy sage, roasted butternut squash and shaved Parmesan pieces