Butternut squash, sage and pine nut risotto recipe
Our autumnal risotto recipe makes the most of sweet, seasonal butternut squash and herby sage with pine nuts. Add creamy gorgonzola to finish the dish and enjoy. You could also swap the squash for leftover pumpkin, if you like.
See method- Serves 4
- 50 mins to cook
- 650 calories / serving
Ingredients
- small knob of butter
- 1 butternut squash, peeled and diced
- 2 cloves garlic, chopped
- 400g risotto rice
- 150ml dry white wine
- 1 vegetable stock cube, made up to 1.5 litres
- 125g creamy Gorgonzola, cubed
- 2 tbsp pine nuts, toasted
- 8 sage leaves, finely chopped
Each serving contains
- Energy
- 2735kJ 650.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 4.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 93.2gProtein 16.7gFibre 4.2g
Method
- Melt the butter in a large pan. Add the pieces of squash and cook over a medium heat for 5 minutes to soften.
- Stir in the garlic, sage and rice and cook for a minute. Add the wine and cook on a high heat for 2-3 minutes until the liquid has evaporated. Pour in half the stock and leave to cook for about 10 minutes, or until the liquid has evaporated, stirring occasionally.
- Pour in the rest of the stock and cook for a further 15-20 minutes, stirring until all the liquid has evaporated and the rice is tender.
- Stir through the cheese then quickly divide between bowls. Top each serving with toasted pine nuts and ground black pepper.
- Tip: Making a pumpkin lantern this Halloween? Use the flesh for this recipe instead of butternut squash.
- See more Butternut squash recipes
