Creamy Butternut Squash and Sage Risotto with Jersey Milk

A comforting and flavorful risotto featuring sweet butternut squash, aromatic sage, and the richness of Jersey milk for an extra creamy texture.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.45/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and diced into 1/2-inch cubes)

£1.75

1.5cupsArborio Rice

£1.20

4cupsJersey Milk(can substitute with regular whole milk, but Jersey milk adds extra creaminess)

£2.00

4cupsVegetable Broth(low sodium)

£1.00

1mediumYellow Onion(finely chopped)

£0.30

2clovesGarlic(minced)

£0.15

4tablespoonsFresh Sage(chopped)

£1.50

0.5cupParmesan Cheese(grated, plus extra for serving)

£2.25

2tablespoonsOlive Oil

£0.25

2tablespoonsButter(unsalted)

£1.75

to tasteSalt

£0.05

to tasteBlack Pepper(freshly ground)

£0.10

0.5cupDry White Wine(optional)

£1.50

Total Cost

£13.80

£3.45 per serving

Instructions

1.
In a large saucepan, heat vegetable broth and Jersey milk over medium heat. Keep warm.
2.
In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the rice is slightly translucent.
4.
If using, pour in the white wine and cook until it is absorbed, about 2 minutes.
5.
Add the diced butternut squash to the pot and stir to combine.
6.
Begin adding the warm broth and milk mixture, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process should take about 25-30 minutes.
7.
Once the rice is creamy and al dente (slightly firm to the bite), stir in the chopped sage and grated Parmesan cheese.
8.
Season with salt and pepper to taste.
9.
Serve immediately, garnished with extra Parmesan cheese and a sprig of fresh sage, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

28g

40% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure to keep the broth and milk mixture warm throughout the cooking process, as this helps the rice cook evenly.

Stirring constantly is key to achieving a creamy risotto. Don't skip this step!

Taste the risotto frequently and adjust the seasoning as needed.

For a vegan option, substitute the Jersey milk with unsweetened cashew milk and the Parmesan cheese with nutritional yeast.

Cooking Equipment

Large pot or Dutch oven

Large saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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