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Butternut Squash, Sage & Goat's Cheese Risotto
This one pan butternut squash risotto is creamy, cosy and a complete crowd pleaser. The diced butternut squash is gently fried in sage-infused oil till sweet and caramelised. You'll slowly stir in arborio rice and vegetable stock till tender. Tangy goat's cheese gives the risotto a creamy richness that is brightened with a squeeze of lemon.Topped with crispy sage leaves for added crunch. The ultimate autumnal dinner.
Ingredients
- 1 butternut squash
- 1 onion
- 3 garlic cloves
- A handful of sage
- 1 vegetable stock cube
- 350g risotto rice
- 1 lemon
- 100g baby leaf spinach
- 100g soft goat's cheese
Prep: 15 mins | Cook: 45 mins
Method
1. Trim, peel and halve the squash. Use a spoon to spoon out the seeds and dice the flesh into 1cm-thick cubes. Trim, peel and finely slice the onion. Peel and grate or finely slice the garlic cloves.
2. Pick the sage leaves off the woody stalks. Keep half of the leaves whole and finely slice the other half. Heat 2 tbsp olive oil in a large pan or casserole dish on a medium heat. Add the whole sage leaves and fry, stirring occassionally, for 30 secs till crisp. Use a slotted spoon to scoop them out onto some kitchen paper. Set aside for garnishing later.
3. Add the chopped onion to the sage-infused oil. Season with a pinch of salt and fry, stirring occassionally, for 3-4 mins till beginning to soften. Add the diced squash snd season with a pinch of salt and pepper. Fry for 10-12 mins, stirring occassionally, then add the garlic and chopped sage. Fry for 1 min till fragrant.
4. Meanwhile, fill and boil the kettle. Add the stock powder to a heatproof jug and pour in 1.2 lts hot water. Stir well to dissolve. Stir the rice into the pan and cook, sitrring often, for 3 mins till the rice is a lttle transluscent at the edges.
5. Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20-25 mins.
6. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon. Stir through the baby leaf spinach to wilt. Taste the risotto and add more salt, pepper or lemon juice, if you think it needs it.
7. Divide the risotto between 4 warm plates. Dot over the goat's cheese. Top with the crispy sage leaves and serve.
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