Butternut Squash, Broccoli and Sage Risotto

This recipe was originally inspired by one from BBC Good Food but as I had an abundance of herbs in my tiny vegetable patch I decided to add some along with broccoli.

Serves: 4-6
Prep Time: 15 mins
Cook Time: 40 mins

Ingredients

  1. Heat the oven to 220C/200C fan/gas 7.
  2. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  3. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.
  4. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally.
  5. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  6. Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  7. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
  8. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and broccoli and remaining butter and fresh herbs and leave to rest for a few minutes.
  9. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

 

Instructions

  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • bunch of sage, leaves picked, half roughly chopped, half left whole
  • some fresh herbs finely chopped – I used chives and parsley
  • 1.5 litres vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 300g risotto rice (I used arborio)
  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated
  • handful of fresh rocket
  • small broccoli florets steamed

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Amanda Lucas

A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.

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