Roasted Butternut Squash and Sage Risotto

A creamy and comforting risotto featuring sweet roasted butternut squash, fragrant sage, and nutty Parmesan cheese. The white wine adds a touch of acidity that balances the richness of the dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.55/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed into 1-inch pieces)

£1.50

1tablespoonFresh Sage(chopped, plus extra for garnish)

£0.75

4tablespoonsOlive Oil(divided)

£0.40

to tasteSalt

£0.05

to tasteBlack Pepper

£0.05

6cupsVegetable Broth(or chicken broth)

£1.20

1.5cupsArborio Rice

£1.10

1mediumShallot(finely chopped)

£0.30

2clovesGarlic(minced)

£0.10

0.5cupDry White Wine(such as Sauvignon Blanc or Pinot Grigio)

£1.50

0.5cupParmesan Cheese(grated, plus extra for serving)

£1.75

2tablespoonsButter(unsalted)

£1.50

Total Cost

£10.20

£2.55 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons olive oil, sage, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While the squash is roasting, heat the vegetable broth in a saucepan and keep it warm over low heat.
3.
In a large pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallot and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
4.
Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the rice is translucent around the edges.
5.
Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice, about 1-2 minutes.
6.
Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
7.
Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
8.
Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves.

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My Notes

Nutrition Information

Nutrition per serving (350g)

550 kcal / 2301 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Make sure to stir the risotto frequently to prevent sticking and ensure even cooking.

Taste the risotto as you go and adjust the seasoning as needed.

For a richer flavor, use homemade vegetable broth or chicken broth.

You can add a splash of cream at the end for extra creaminess, if desired.

Cooking Equipment

Oven

Stove

Large pot or Dutch oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Roasted Butternut Squash and Sage Risotto

Ingredients

Instructions