Roasted butternut squash and sage risotto with crispy sage

A comforting Italian-inspired classic, this roasted butternut squash and sage risotto combines the natural sweetness of seasonal squash with the fragrant, earthy notes of fresh sage. Finished with a delicate crispy sage garnish, it is a simple yet elegant dish, ideal for a leisurely lunch or a relaxed evening meal.

Creamy, warming and full of flavour, this vegetarian recipe celebrates the beauty of carefully chosen ingredients. Whether served as a main course or as part of a wider menu, it offers a satisfying balance of textures and flavours.

Serves: 4
Preparation time: 15 minutes
Cooking time: 35–40 minutes

Ingredients

For the risotto

300g risotto rice, such as Arborio or Carnaroli
500g butternut squash, peeled, deseeded and cut into small cubes
1 small onion, finely chopped
2 garlic cloves, crushed
1 litre hot vegetable stock
100ml dry white wine
40g butter
50g finely grated Parmesan cheese or vegetarian hard cheese
2 tbsp olive oil
8–10 fresh sage leaves, finely chopped
Salt and freshly ground black pepper

For the crispy sage garnish

8–12 fresh sage leaves
1 tbsp olive oil

Method

1. Roast the butternut squash

Preheat the oven to 200°C (180°C fan, Gas Mark 6). Arrange the diced butternut squash on a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper.

Roast for 25–30 minutes, turning halfway through, until the squash is tender and lightly caramelised around the edges. Set aside.

2. Prepare the risotto base

Heat the remaining olive oil in a large, heavy-based saucepan over a medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and chopped sage, cooking for a further minute until fragrant.

Add the risotto rice and stir for 1–2 minutes, ensuring each grain is coated in the oil and begins to look slightly translucent around the edges.

3. Add the wine and stock

Pour in the white wine and stir until it has been absorbed by the rice.

Add the hot vegetable stock a ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Continue for approximately 18–22 minutes, until the rice is tender but retains a slight bite and the risotto has a creamy consistency.

4. Incorporate the roasted squash

Reserve a few pieces of roasted squash for the final presentation. Gently fold the remaining squash into the risotto, taking care not to break it down completely.

Remove the pan from the heat and stir in the butter and grated cheese. Cover and leave to rest for 2 minutes. Taste and adjust the seasoning as required. If necessary, add a little extra hot stock to achieve a soft, flowing consistency.

5. Prepare the crispy sage

Heat the olive oil in a small frying pan over a medium heat. Add the sage leaves and fry for approximately 20–30 seconds, until crisp but still green. Remove carefully and place on kitchen paper to drain.

6. Serve

Spoon the risotto into warmed bowls and arrange the reserved roasted squash on top. Finish with the crispy sage leaves and a light scattering of finely grated cheese, if desired.

Serve immediately while the risotto is warm and creamy.

Chef's tips

Arborio and Carnaroli rice are ideal for risotto, releasing starch as they cook to create the characteristic creamy texture.
Adding hot stock helps maintain an even cooking temperature and allows the rice to cook consistently.
Frequent stirring encourages the rice to release its starch, helping to create a smooth, velvety finish.
Make it vegetarian: Use a vegetarian hard cheese in place of traditional Parmesan, which is generally made using animal-derived rennet. Check the stock and cheese labels to ensure they meet your dietary requirements.
Risotto is best enjoyed as soon as it is ready, while the rice is tender and the consistency remains creamy.

Allergen information: This recipe contains milk and may contain sulphites, depending on the wine used. Check all ingredient labels and adapt as necessary.

ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO