Butternut Squash Risotto with Sage and Blue Cheese
By Cook Vegetarian
Published on 04 November 2022
Butternut squash and sage marries beautifully in this hearty vegetarian risotto.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 2 cloves of garlic, crushed, crushed
- 150 ml of vegetarian dry white wine
- 15 g of sage leaves
- 900 ml of vegetable stock
- 25 g of butter
- 1 pinch of salt
- 450 g of butternut squash, peeled and deseeded
- 1 onion, peeled and chopped
- 300 g of arborio rice
- 2 tablespoons of olive oil
- 75 g of vegetarian dolcelatte, or other blue cheese, crumbled
- 25 g of vegetarian hard cheese, grated
- 1 pinch of nutmeg, freshly grated (optional)
- 1 pinch of pepper
Method
Step 1
Cut the squash into 1cm chunks. Melt the butter in a large pan, add the squash and onion and cook over a medium heat for 6-8 minutes or until pale goldenStep 2
Remove the sage leaves for the stalks, setting aside about 12 leaves. Chop the remaining sage leaves finely. Then add to the pan with the garlic and rice and cook, stirring, until the rice grains are coated with butter.Step 3
Add the wine and cook, stirring occasionally until it has been absorbed. Add a couple of ladlefuls of hot stock to the pan and then cook over a medium heat, stirring occasionally, until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is tender – about 20 minutes.Step 4
While this cooks, heat the oil in a small frying pan and add the remaining sage leaves, a few at a time, cooking them for about 20 seconds until they sizzle and become crisp. Transfer to a piece of kitchen paper to drain and set aside.Step 5
Stir the cheeses into the risotto and season to taste with the salt, pepper and nutmeg if you’re using it. Serve with the fried sage leaves scattered over.