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.


Serves four

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.

  1. Put the stock in a pan and keep warm on a low heat
  2. Fry the onion in the olive oil till translucent.
  3. Add the garlic and fry for 1 minute
  4. Throw in the rice and toast for a couple of minutes.
  5. Pour in the white wine and cook until the alcohol is burnt off.
  6. Add a ladle full of stock and keep stirring until the rice has absorbed the liquid.
  7. Keep going adding the stock a ladle full at a time till the rice is almost cooked.
  8. Remove the butternut squash from the oven and divide into 2 portions. Mash one portion and add it to the risotto.
  9. Add the sage leaves, butter and a generous grating of parmesan. Stir.
  10. Add the mascarpone and season to taste.
  11. Leave to settle with the lid on for 5 mins.
  12. Serve topped with the rest of the roasted butternut and a flurry of parmesan cheese.