Risotto with butternut squash and sage
By: From: Simon Rimmer's Dinners
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Risotto with butternut squash and sage
- Prep time:
- 15 min
- Cook time:
- 30 min
- Serves:
- 4
Simon Rimmer adds butternut squash to a creamy cheese risotto in this Italian infuenced dish
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Tips and suggestions
- Cooks Tips...
- For a more meaty dish, add 1 tbsp cooked pancetta or bacon pieces just before serving.
Related Vids
Ingredients
- 300 g prepared weight butternut squash, peeled de-seeded and cut into 3cm cubes
- 1 tbsp olive oil
- 1.3 litres hot vegetable stock
- 20 g butter
- 1 small onion, chopped
- 350 g risotto rice, (Arborio or Carnaroli are best types)
- 100 g Philadelphia Light cream cheese
- 6-8 sage leaves, finely shredded
- 75 g peas, cooked
- shavings of parmesan, for finishing
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Heat the oven to 190C/gas 5.2. Put half the butternut squash in a roasting tin and drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes, until tender.
3. Simmer the remaining squash in stock until softened. Tip the squash into a sieve, reserving any stock in a bowl below. Puree the squash and leave on one side. Keep the stock hot.
4. Melt the butter in a large pan and sweat the chopped onion for about 5 minutes, stirring occasionally to stop it catching.
5. Tip in the rice and stir well into the onion. Add a ladleful of the hot stock while the pan is still on the heat and stir continuously until absorbed. Continue adding the stock, a ladleful at a time, gently stirring between each addition – this gives the risotto its characteristic creamy consistency.
6. Once all the stock has been absorbed stir in the pureed squash, followed by the Philadelphia Light, roasted squash cubes, shredded sage leaves and the cooked peas. Warm through.
7. Finish with fresh parmesan shavings.
Nutritional Information (Per serving)
Energy 2019KJ/479kcal
Protein 12.2g
Carbohydrate 80.0g
of which Sugars 5.9g
Fat 12.5g
of which Saturated Fat 5.5g
Fibre (Englyst) 3.6g
Sodium* 1.1g
* Equiv as Salt 2.8g
Comments & Ratings
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Latest Comment
View all comments (4)A lovely risotto. Could do with a bit more butternut squash but tastes great. I have a baby and it was good to do a meal that she could eat as easily as the rest of the family.
RachelD4255
Posted 18 Feb 2013 6:12 PM
only my husbands liked it and you know men their out of their mind thats why i'm giving it 1 star but if it were up to me I would give it nothing.
CathyN69250
Posted 31 Oct 2010 8:58 PM
Thanks for the tip will be making for 2 did you cook it in a fan oven / what temp
Patrick JL14754
Posted 04 Nov 2009 8:27 PM
first time I've made a rissoto.Always been a bit scared.I watched Simon make this butternut squash version today. I tried it. It tastes great, maybe a little less stock next time as I'm making it for one I calculated measurements. Thanks
jannie6
Posted 25 Oct 2009 6:49 PM
This recipe is classed as easy
Avg User rating
3.31 / 5 (13 votes cast)
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