Butternut Squash Sage Risotto

Butternut Squash Sage Risotto

Butternut Squash Sage Risotto

This recipe screams comfort food. While risotto is really quite simple to make it does require time and patience. Butternut squash and sage are the perfect plant pairing in this dish

Butternut Squash Sage Risotto

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Butternut Squash Sage Risotto

Serves 4

1 kilogram butternut squash, peeled and cut into bites-size chunks
3 tablespoons PC New World EVOO Extra Virgin Olive Oil
1 bunch of sage, chopped
1 ½ litres vegetable stock
3 tablespoons butter
4 shallots, finely chopped
1 ¼ cup risotto rice
1 glass white wine
Salt and pepper

3 tablespoons parmesan cheese, finely grated (optional)

1. Preheat oven to 375 F.
2. Toss the squash in 1 tablespoon olive oil. Add chopped sage.
3. Scatter into a shallow roasting pan and roast for 25 minutes, until squash is soft.
4. While the squash is roasting, prepare the risotto.
5. Bring the stock to the boil and keep on a low simmer.
6. In a separate pan, melt half the butter over medium heat.

7. Stir in the shallots and sweat for 5 minutes.
8. Then, stir in the rice and coat with butter.
9. Stir continuously, until the rice is shiny and the edges start to look transparent.
10. Pour in the wine and simmer until totally evaporated
11. Add the stock a ladleful at a time.
12. Puree half the squash. Add the squash puree to the risotto.
13. Continue to slowly add the vegetable stock and cook until al dente.
14. When the risotto is done add the rest of the squash and parmesan cheese and top.