Easy butternut squash and sage risotto

    40 min

    This is a very quick risotto-style vegetarian dish that's packed with flavour from butternut squash, garlic, sage and rosemary.

    1 person made this

    Serves: 2 

    • 200g Arborio risotto rice
    • 1 onion, finely diced
    • 1 clove garlic, finely chopped
    • 200g butternut squash, cubed
    • 1L hot vegetable stock
    • salt and pepper, to taste
    • 4 sage leaves, thinly sliced
    • freshly chopped rosemary, to taste
    • 2 tablespoons butter
    • grated Parmesan, to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in a saucepan over medium heat; add onion and garlic and stir for 2 to 3 minutes to soften. Stir in butternut squash and a ladle of the stock.
    2. Add rice to the saucepan and stir well. Simmer uncovered, adding stock, one ladle at a time, stirring until liquid is absorbed. Cook until the rice is tender.
    3. Stir in the sage and rosemary. Serve with grated Parmesan on top.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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