Cheesy butternut squash risotto

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Cheesy butternut squash risotto

 Serves 4


60g butter

1 large butternut squash, peeled and cubed

325ml white wine

2 tbsp olive oil

Salt and black pepper

1.5L vegetable stock

1 onion, finely chopped

1⁄2 tsp dried sage

3 garlic cloves, finely chopped

400g risotto rice

150g goat’s cheese

50g Parmesan (or vegetarian alternative), grated


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Melt the butter in a large saucepan over a medium heat and add half of the cubed squash. Cook gently for a few minutes, then add 150ml of the wine. Gently cook for about 20 minutes until the squash is very soft.
  3. Meanwhile, place the remaining squash on a baking tray. Drizzle with one tablespoon of the olive oil and roast for 20 minutes or until tender.
  4. When the squash in the saucepan is cooked, use a stick blender or food processor to whizz into a smooth purée. Season to taste and set aside to cool.
  5. Bring the stock to a simmer in a separate saucepan over a medium-high heat.
  6. Heat the remaining olive oil in a large pan over a medium-low heat and cook the onion and sage for a few minutes until softened. Stir in the garlic and cook for one minute. Season with salt and pepper.
  7. Add the rice and stir for a few minutes until glossy. Add the remaining wine and stir until all of the liquid has been absorbed.
  8. Add one ladleful of the stock and stir continuously until most of the liquid has been absorbed. Repeat this process until the rice is al dente; it should take about 15 minutes in total.
  9. Stir in the squash purée and crumble in the goat’s cheese. Gently stir in the roasted squash and most of the Parmesan.
  10. Divide amongst warmed serving bowls and top with the remaining Parmesan.

Per serving: 799kcals, 30.7g fat (16.2g saturated), 77.8g carbs (7g sugars), 21.3g protein, 7g fibre, 0.625g sodium