Tom Kerridge’s Butternut Squash And Sage Risotto
Creamy Butternut Squash Risotto is a deliciously comforting dish that combines the rich flavors of caramelized butternut squash with creamy Arborio rice, Parmesan, and mozzarella. This dish is perfect for a cozy night in and will surely impress your family and friends with its delectable flavors and creamy texture. Enjoy the warm and hearty goodness of this dish, topped with toasted pine nuts for an extra crunch.
— Constant Cookbook
Ingredients
- 30g/1oz unsalted butter
- 2 tbsp olive oil
- 1 onion
- 2 garlic
- 280g/10oz arborio rice
- 200ml/7fl oz dry white wine
- 1.1 litres/1 pint 16fl oz warm vegetable stock
- 1 small (or ½ large) butternut squash
- small handful fresh sage
- 100g/3½oz Parmesan
- 150g/5oz mozzarella
- 30g/1¼oz pine nuts
- salt and freshly ground black pepper
Instructions
- Heat the butter and half the oil in a frying pan over a low-medium heat. Add the onion and garlic and fry for 8-10 minutes, until softened but not coloured. Add the rice and fry for 1-2 minutes, stirring constantly until it is coated in the oil.
- Pour in the wine and bring to the boil. Reduce the heat slightly until the wine is just simmering, then cook until two-thirds of the wine has evaporated.
- Add a ladleful of the warm stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry and the butternut squash for 10-12 minutes, turning regularly, until tender and golden-brown all over.
- Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper.
- Meanwhile, heat a dry frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, until just golden-brown. Stir them into the risotto and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 715kcal
- Carbohydrate Content: 70g
- Fat Content: 33g
- Fiber Content: 5g
- Protein Content: 23.5g
- Saturated Fat Content: 15g
- Sugar Content: 8.5g
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