Butternut squash risotto with crispy sage
Created by The Tesco Recipes team
Butternut squash adds a lovely sweet note to this creamy risotto that's ridiculously easy to make. On the table in 40 minutes, it's the sort of midweek meal that makes an evening feel a bit special — we particularly love the crispy sage. There's even a tip to make it vegan, if you like.
See method- Serves 4
- Takes 40 mins
- 573 calories / serving
- Freezable
- Vegetarian
- Gluten-free
Ingredients
- 2 tbsp olive oil
- 20g pack fresh sage, leaves picked
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 medium butternut squash, peeled and cut into 1cm chunks
- 300g carnaroli risotto rice
- 100ml dry white wine (optional)
- 2 vegetable stock pots, made up to 1.2ltrs and kept hot
- 50g butter
- 40g pecorino or Parmesan*, finely grated, plus extra to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2400kJ 573.0kcal
- Fat
- 21g
- Saturates
- 10g
- Salt
- 2.6g
- Sugars
- 15g
of the Reference intake
Carbohydrate 80.4gProtein 11.9gFibre 6.0g
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Method
- Warm the oil in a saucepan over a medium heat. Add the sage leaves and fry for 1-2 mins until crisp. Remove with a slotted spoon and drain on kitchen paper.
- Add the onion and celery to the pan and fry gently for 5 mins, then add the squash and cook for a further 10 mins, stirring frequently, until the squash softens at the edges.
- Stir in the rice and cook for 1-2 mins to coat the grains. Pour in the wine, if using, and simmer, while stirring, until fully absorbed. Add the hot stock, a ladleful at a time, stirring continuously until absorbed before adding more. Continue until all the stock has been used; about 20 mins.
- Meanwhile, add the butter to a pan and cook over a medium heat for 5 mins until deep golden and nutty with golden brown flecks forming. Stir the browned butter into the risotto with the grated cheese. Cover with a lid and leave to rest for 3 mins.
- Serve the risotto topped with the crispy sage leaves and extra cheese, if you like.
- Tip: To make this vegan, drop the cheese and swap the browned butter for 3 tbsp walnut oil mixed with 2 tsp miso paste.
- See more Vegetable recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- *Use pecorino for vegetarians
