Roasted Butternut Squash & Sage Risotto

Method

1. Heat the oven to 210°C (190°C fan). Toss the squash with 2 tbsp oil, salt and pepper and roast for 25–30 minutes until soft and caramelised. Mash half of it roughly; keep the rest in cubes.
2. Keep the stock at a gentle simmer in a pan. In a wide, heavy pan, melt half the butter with the remaining oil and cook the onion for 8 minutes until soft. Add the garlic for 1 minute.
3. Add the rice and stir for 2 minutes until the grains look glassy at the edges. Pour in the wine and stir until absorbed.
4. Add the stock a ladle at a time, stirring often and waiting until each ladle is almost absorbed before adding the next. After about 18–20 minutes the rice should be creamy and just tender.
5. Meanwhile, fry the sage leaves in the remaining butter for 30 seconds until crisp. Lift out onto kitchen paper; keep the sage butter.
6. Stir the mashed squash, parmesan, nutmeg and sage butter into the risotto. Season, fold in the squash cubes, and let it rest 2 minutes with the lid on. Serve topped with the crispy sage.

Nutrition (per serving, approx.)

Values are estimates and will vary with brands and portion sizes.

Tags: risotto squash autumn comfort food sage