Tom Kerridge’s Butternut Squash and Sage Risotto

A simple, luxurious risotto featuring earthy butternut squash, aromatic sage, and creamy melted mozzarella and parmesan cheese.

Vegetarian Italian Main Course Risotto Squash

Estimated Nutrition

Calories

710.6

kcal / serving

2842.2 kcal total

Carbs

62.2g

per serving

248.6 g total

Fat

39.6g

per serving

158.4 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

100

Parmesan

Finely grated or vegetarian hard cheese

150

Mozzarella

Drained, cut into small cubes

GrainsCereals

280

Arborio Rice

Liquids

200

Dry White Wine

1.1

Vegetable Stock

Warm, made with stock cubes

NutsSeeds

cloves

Garlic

Finely chopped

handful

Sage

Fresh leaves, thinly sliced

Pine Nut

To serve

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Split into two portions

Vegetables

piece

Onion

Thinly sliced

piece

Butternut Squash

Small size, peeled, deseeded, and cut into small cubes

Method

Toast pine nuts in a dry pan until golden then stir into the risotto to serve.

Season with salt and pepper to taste.

Stir sage, squash, Parmesan, and mozzarella into the risotto and allow cheese to melt.

Heat remaining oil in a separate pan and fry squash cubes until tender and golden.

Add stock one ladle at a time, stirring until absorbed before adding more, for 15 minutes.

Pour in the wine and simmer until two-thirds of the liquid has evaporated.

Add the rice and stir constantly for two minutes until pearls are coated in oil.

Heat the butter and 15ml oil in a pan then fry onion and garlic until softened.