Butternut Squash Risotto
If you want something a bit special, this butternut squash risotto is a must try. Risotto can be a bit high maintenance and labour intensive, but it is so worth the effort! If you're not a fan of butternut squash, you can always swap it for another vegetable such as mushrooms, asparagus, or tomatoes.
Pair me with: Julien Collovray Mâcon-la-Roche-Vineuse, Domain Seguinot Chablis, Keermont Chablis/Chenin Blanc, David Moret Rully, A.A. Badenhorst Curator, False Bay Chenin Blanc, Vouvray Sec.
Suitable for Vegetarians
- 1 large butternut squash, cut into bite sized cubes
- Olive oil
- 1 large knob of butter
- 2 fat garlic cloves, minced
- 1 large onion, finely chopped
- 300g arborio rice
- 125ml white wine
- 5 sage leaves, chopped
- Parmesan cheese (or vegetarian alternative)
- 5 litres vegetable stock
- 2 tbsp mascarpone cheese
Preheat the oven to 200°C. Put the butternut cubes in a roasting tin and drizzle with olive oil and season with salt. Roast for 30- 40 mins till tender. Meanwhile, in a large pan, heat 1 tbsp olive oil.
- Put the stock in a pan and keep warm on a low heat
- Fry the onion in the olive oil till translucent.
- Add the garlic and fry for 1 minute
- Throw in the rice and toast for a couple of minutes.
- Pour in the white wine and cook until the alcohol is burnt off.
- Add a ladle full of stock and keep stirring until the rice has absorbed the liquid.
- Keep going adding the stock a ladle full at a time till the rice is almost cooked.
- Remove the butternut squash from the oven and divide into 2 portions. Mash one portion and add it to the risotto.
- Add the sage leaves, butter and a generous grating of parmesan. Stir.
- Add the mascarpone and season to taste.
- Leave to settle with the lid on for 5 mins.
- Serve topped with the rest of the roasted butternut and a flurry of parmesan cheese.