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Butternut and sage risotto

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Ingredients

1, medium sized Butternut squash
3 Shallots
1 tbsp chopped and 24 whole leaves Sage leaves
300g Arborio rice
900ml Vegetable stock check the label if you are making a gluten free dish
1tsp Caraway seeds
1 tbsp Olive oil
25g Parmesan cheese, grated
for garnish Pumpkin seeds

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Butternut and sage risotto

Features:
    • Serves 4
    • Easy

    Directions

    This is delicious. The whole fried sage leaves on top really make it! They add a delicious crunch. If you have left overs, this also makes delicious risotto (arancini) balls, which make a great starter or main course in their own right!

     

     

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    Steps

    1
    Done

    Prepare the butternut squash

    Peel and chop the butternut squash into 1 inch cubes. Place on a baking tray with a tablespoon of oil and the caraway seeds. Place in a preheated oven at 180degC for 25-30 minutes and allow to soften and lightly brown

    2
    Done

    Start the risotto

    Finely chop the shallots. Fry in a large pan until soft and translucent. Add the arborio rice and chopped sage to the shallot and allow to fry for a couple of minutes. Add a couple of ladles of the vegetable stock and stir the rice well. Cook until the stock becomes absorbed. Continue to add the stock gradually, stirring each time until the rice becomes al dente.

    3
    Done

    Prepare the garnish

    In a small pan, heat enough olive oil to shallow fry the sage leaves (this is likely to be around 1cm depth in the pan). Heat and add the sage leaves in batches to fry. They will probably splutter a little when they hit the hot oil. Remove the sage leaves with a slotted spoon and allow to drain on some kitchen roll. The sage leaves should become crisp as they cool.

    4
    Done

    Finish the risotto and serve

    When cooked, remove the butternut squash from the oven and mix through the cooked risotto with the parmesan cheese. Serve with the fried sage leaves and some pumpkin seeds scattered over the top.

    Alison Lyles

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