Creamy Spiced Squash Risotto

FOOD & HOME

Enjoy this simple yet elegant variation of an Italian trattoria favorite.

The Recipe: Creamy risotto made with roasted butternut squash, woody spices, parmesan and a splash of white wine is on an white plate.

A creamy risotto made with sweet roasted butternut squash punctuated with woody spices, nutty parmesan, and a splash of white wine.

MEAL TYPE

Main Course

DIETARY INFORMATION

Vegetarian

SERVES

COOK TIME

35 mins

Ingredients

·　1 small butternut squash, peeled, seeded
·　2 tbsp olive oil
·　½ tsp ground mace, or ¼ tsp ground nutmeg
·　Pinch of ground mace or nutmeg to finish
·　Small bunch of sage leaves, finely chopped
·　A few sage leaves, kept whole
·　25g butter, plus 2 tbsp
·　1 large onion, finely chopped
·　300g risotto rice
·　200ml white wine
·　700ml vegetable stock
·　50g parmesan, grated, plus more to serve

Recipe steps

Step 1. 3cm cubes of butternut squash roasted with oil, mace, salt, pepper and chopped sage are on a baking tray.

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Insert divider into oven. Heat top oven to 200°C Convection. Cut ~450g of squash into 3cm cubes, then toss with 1 tbsp oil, mace, a pinch of salt and pepper and half the chopped sage on a baking tray. Roast 25-35 mins until just tender and turning golden.

Meanwhile, heat 25g butter and 1 tbsp oil in casserole dish or ovenproof pan, covered on medium heat. Add onion. Fry on medium heat, 10 mins until soft but not golden. Add rice. Toast in butter, 5 mins. Add wine, bubble 2 mins, then stir in stock and rest of chopped sage.

Step 2. Stirring mixture of butter, fried onion and toasted rice with little bit of white wine in a casserole dish.

Heat bottom oven to 180°C Convection. Cover the casserole dish (or pan) with a tight-fitting lid, then bake for 15-18 mins in the bottom oven until the risotto grains are tender and the stock has been fully absorbed.

Step 3. A casserole dish with a tight-fitting lid is placed in an oven cavity.

Remove the casserole dish (or pan) from the oven, then stir in the roasted squash and combine with 50g of grated parmesan. Season to taste, then put the lid back on and leave to rest for 5-10 mins.

Step 4. Pouring cubes of butternut squash roasted in the baking tray into the casserole dish of roasted rice.

Heat the remaining 2 tbsp of butter in a small frying pan and, when foaming, add the pinch of mace and the whole sage leaves. Fry the sage leaves in the butter for a few minutes until the sage is crisp.

Step 5. Frying sage leaves in butter with pinch of mace on a small frying pan.

Scoop the risotto from the casserole dish equally onto 4 large plates. Spoon the fried sage leaves over the risotto and top with a little extra parmesan to serve.