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.
For butternut squash
3 Cup (48 tbs), diced
1 Medium, chopped finely
1 Liter (Hot)
Fresh sage leaves
2 Tablespoon, chopped finely
Salt and pepper
Fresh sage leaves
1. Preheat the oven to 200 degree C/gas mark 6.
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.
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.
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.
7. Stir in the cooked butternut squash into the risotto, season with salt, pepper and chopped sage.
8. Garnish the Butternut Squash Risotto with the fried sage leaves and serve hot.
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!