Squah Risotto, Sage & Cheese
In this creamy and comforting butternut squash risotto, tender cubes of squash are enveloped in a savory blend of arborio rice, aromatic sage, and two types of rich and tangy cheeses. As the creamy risotto cooks, the flavors meld beautifully, creating a luxurious dish perfect for Fall evenings. Finished with crispy fried sage leaves for a delightful crunch, this dish is sure to warm your soul and satisfy your cravings for a hearty and delicious meal.
— Constant Cookbook
Ingredients
- 450g/1lb butternut squash, peeled and deseeded
- 25g/1oz butter
- 1 onion, peeled and chopped
- 1 (15g) pack sage leaves
- 2 cloves garlic, crushed
- 300g/9oz arborio rice
- 150ml/1/4pt dry white wine
- 900ml/ 1 1/2pt hot vegetable stock
- 30ml/2tbsp olive oil
- 75g/3oz Dolcelatte, gorgonzola or other blue cheese, crumbled
- 25g/1oz Parmesan cheese, grated
- salt and freshly ground black pepper
- a little freshly grated nutmeg (optional)
Instructions
- Cut the squash into 1cm chunks. Melt the butter in a large pan, add the squash and onion and cook over a medium heat for 6-8 mins or until pale golden.
- Remove the leaves from the stalks, set aside about 12 leaves. Chop the remaining sage leaves finely. Then add to the pan with the garlic and rice, and cook, stirring until the rice grains are coated with butter.
- Add the wine and cook, stirring occasionally until it has been absorbed. Add a couple of ladles full of hot stock to the pan, then cook over a medium heat, stirring occasionally until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is tender - about 20 mins
- Whilst this cooks, heat the oil in a small frying pan and add the remaining sage leaves a few at a time, cooking them for about 20 seconds until they sizzle and become crisp. Transfer to a piece of kitchen paper to drain. Set aside.
- Stir the cheese into the risotto, and season to taste with salt and pepper and nutmeg if using. Serve with the fried sage leaves scattered over.
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Yield
Serves 4
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