How To Make Butternut Squash Risotto Recipe Video

Warming and healthy, this veggie risotto dish is packed with the delicious flavours of squash, sage and white wine. Follow this cookalong with Woman's Weekly magazine's Sue McMahon to create your own delicious vegetarian dish.

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

For butternut squash
 Butternut squash3 Cup (48 tbs), diced
 Olive oil2 Tablespoon
For risotto
 Onion1 Medium, chopped finely
 Risotto rice250 Gram
 White wine150 Milliliter
 Vegetable stock1 Liter (Hot)
 Fresh sage leaves2 Tablespoon, chopped finely
 Salt and pepper To Taste
 Olive oil1 Tablespoon
For garnish
 Fresh sage leaves2 Tablespoon
 Sunflower oil1 Teaspoon

Nutrition Facts

Serving size

Calories 460 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 560.3 mg23.3%

Total Carbohydrates 77 g25.6%

Dietary Fiber 10.5 g42%

Sugars 9 g

Protein 3 g6.5%

Vitamin A 241% Vitamin C 51.2%

Calcium 31.4% Iron 29%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 200 degree C/gas mark 6.

MAKING
FOR BUTTERNUT SQUASH
2. In a shallow roasting tin, place the chunks of butternut squash and pour over 2 tablespoon of olive oil. Turn the squash to coat it in the oil. Cook it in the oven at 200 degree C for 20-30 minutes, turning it occasionally, until the butternut squash turns golden.
FOR RISOTTO
3. In a deep frying pan over medium heat, heat one tablespoon of olive oil and add the onion. Cook the onion for 5 minutes, until it softens.
4. Add the rice to the pan, and stir it well to mix it in with the onion, and then add white wine. Bring it to a simmer, and then stir until the wine is almost completely absorbed.
5. Boil the stock and gradually add it to the risotto, stirring the risotto well, until the rice is just cooked. Adding the stock slowly and stirring well will help to make a thick, almost creamy risotto.
FOR GARNISH
6. In a pan, heat sunflower oil and add the sage leaves. Fry them very briefly until they are just crisp. Remove them from the pan.

FINALIZING
7. Stir in the cooked butternut squash into the risotto, season with salt, pepper and chopped sage.

SERVING
8. Garnish the Butternut Squash Risotto with the fried sage leaves and serve hot.

Editors Review

Risotto is one universal favorite that you can eat at almost anytime. While the Italians might insist that the best made risottos are the ones that take time, Sue McMohan is here with a simple and quick recipe for a delicious butter squash risotto. Get ready to be swept off your feet!
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