Butternut Squash Risotto

This easy butternut squash risotto is perfect for autumn dinners. Combine squash, chilli and sage for a delicious seasonal risotto.

I tend to make my risottos using olive oil instead of butter so this risotto can also easily be vegan.

That said you can also add pancetta if you want to add an extra layer of flavour, its saltiness pairs perfectly with the sweetness of butternut squash.

I’ve used Riso Gallo’s Traditional Risotto Rice, a sustainable choice. Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium risotto rices fully Sustainable.

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Butternut Squash Risotto

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 30 MinTotal time: 45 Min

This seasonal squash risotto is perfect for autumn days, and can be made vegan

Ingredients

• 200g Riso Gallo Traditional Risotto Rice 
• 275g of butternut squash, peeled and diced
• 1 small onion or shallot, finely chopped
• 1 litre of vegetable or chicken stock   
• 1/2 tsp chilli flakes
• Bunch of fresh sage leaves
• 3 tbsps of olive oil or 65g butter
• Glass of white wine (optional)   
• Parmesan or alternative hard cheese (optional) 
• Salt and pepper

Instructions

1. Pre-heat your oven to 180 degrees.
2. Peel and dice your squash into 1 - 1.5cm pieces. Place in a baking tray, drizzle in olive oil, add 1/2 tsp of chilli flakes. Using a spoon mix the squash so it's coated in olive oil and chilli flakes, then scatter with 10 sage leaves.
3. Place in the oven and cook for at least 30 minutes.
4. While the squash is cooking, prep your other ingredients.
5. Add 2 tbsp of olive oil (or 40g butter) to a large flat based pan and add your finely chopped onion. Cook gently on a low heat for at least 5 minutes or until softened. Don't let your onion burn.
6. Increase the heat, add your risotto rice, coat it in the olive oil and keep the rice morning. This is called the tostatura, it helps to cook the rice perfectly al dente, by sealing the grains of rice.
7. Add a small glass of white wine, if you prefer not to cook with alcohol you can add splash of stock, stir the rice until all the liquid is absorbed.
8. Turn the heat down and add 200ml or a ladleful of hot stock to the pan and continue to stir until all the liquid is absorbed.
9. Repeat the process by adding another 200ml of stock each time until absorbed. Keep stirring to ensure the starch released doesn’t cause the rice to stick together.
10. After your squash has been cooking for 30 minutes, remove from the oven and using half of the cooked squash, gently mash it with a fork or masher to form a rough puree. Add this to the risotto and stir through.
11. Remove the risotto from the heat and add a good grating of parmesan, and either 25g of butter or olive oil, stir, and place a lid (or plate) over your pan and allow it to rest for two minutes.
12. This is the mantacatura – when you add fat such as olive oil, butter or cheese to give the risotto its distinct glossiness and taste.
13. Plate up and top with the leftover squash and sage leaves, and top with extra parmesan. 

Nutrition Facts

Calories

730.24

Fat (grams)

49.33

Sat. Fat (grams)

20.39

Carbs (grams)

53.32

Fibre (grams)

5.15

Net carbs

48.17

Sugar (grams)

6.82

Protein (grams)

8.79

Sodium (milligrams)

21.01

Cholesterol (grams)

75.89

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This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Riso Gallo brings you the best Italian Risotto Rice selected from the best rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Riso Gallo guarantees the origin of the rice from selected rice farms; the traditional stone husking using "Amburgo" model whitening machines (dating from 1898); and a careful grain-by-grain selection process.

Find out more about Riso Gallo