Roasted butternut squash brings sweetness to a classic sage risotto. Arborio rice releases its starch as it cooks, creating a creamy finish without butter, cheese or cream; a little olive oil and careful stirring complete the texture.
Ingredients
- 600g peeled and deseeded, cut into 2cm cubes Butternut squash
- 3 tbsp, divided Olive oil
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
- 1 medium, finely diced Onion
- 2 cloves, finely chopped Garlic
- 300g Arborio rice
- 1.1 litres, kept hot Vegan vegetable stock
- 10 leaves, finely sliced, plus 6 whole leaves Fresh sage leaves
- 1, finely grated zest and 1 tbsp juice Lemon
Equipment
Roasting tray · Wide heavy saucepan · Small saucepan for stock · Ladle · Frying pan
Method
- Heat the oven to 220°C / 200°C fan. Toss the squash with 1 tbsp oil, 1/4 tsp salt and the pepper. Spread in one layer on a baking tray and roast for 25–30 minutes, turning once, until tender with browned edges. Keep warm.
- Meanwhile warm the vegetable stock in a saucepan and keep it just below a simmer. Heat 1 tbsp oil in a wide heavy saucepan over medium-low heat. Add the onion and 1/4 tsp salt; cook for 6–8 minutes until soft but not browned.
- Stir in the garlic and sliced sage for 30 seconds. Add the Arborio rice and stir for 1–2 minutes until the grains look glossy at the edges. Keep the heat moderate so the garlic does not colour.
- Add one ladle of hot stock and stir regularly until most is absorbed. Continue adding stock one ladle at a time, stirring often and keeping the rice at a gentle simmer. Begin tasting after 16 minutes; it usually takes 18–22 minutes. Stop when the grains are tender but retain a slight bite and the mixture flows slowly when stirred. You may not need every drop of stock.
- Fold in most of the roasted squash, lemon zest and juice, remaining salt and final 1 tbsp oil. Stir vigorously for 30 seconds to emulsify and release starch. Add a splash of hot stock if the risotto is too stiff; it should settle into a soft mound, not sit in a dry heap.
- Heat the reserved whole sage leaves in a dry frying pan for 20–30 seconds per side until fragrant and crisp. Spoon the risotto into warm bowls, top with the remaining squash and sage, and serve straight away.
Allotment tip
Creaminess comes from Arborio starch, warm stock added gradually and a final vigorous stir. No dairy is needed; check that the vegetable stock is vegan.
Cooking tips
Keep the stock hot so the rice continues cooking when it is added. Stir frequently, but you do not need to stir constantly; control the gentle simmer and judge by the texture of the rice.
Common mistakes to avoid
Adding cold stock slows the cooking, while adding it all at once can leave the rice uneven. Roasting the squash separately keeps the cubes intact rather than turning the whole risotto to purée.
Serving suggestions
Serve immediately with extra black pepper and a green salad. Risotto thickens as it stands, so bring it to the table at once.
Seasonal allotment note
Butternut squash is harvested in late summer and autumn and, once properly cured and stored in a cool, dry, frost-free place, can be used through winter. Sage is a hardy perennial herb that can be picked in small amounts year-round.
Ingredient swaps
Use another short-grain risotto rice such as carnaroli, following its packet timing. Fresh rosemary can replace some sage, but use less because it is stronger. Add 1 tbsp nutritional yeast at the end for savouriness if desired.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
Risotto is best freshly made. Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours or freeze. Reheat only once until steaming hot throughout, stirring often and loosening with a splash of water or stock.