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Butternut squash, sage and pine nut risotto recipe

Butternut squash, sage and pine nut risotto recipe

284 ratings

Our autumnal risotto recipe makes the most of sweet, seasonal butternut squash and herby sage with pine nuts. Add creamy gorgonzola to finish the dish and enjoy. You could also swap the squash for leftover pumpkin, if you like. See method

  • Serves 4
  • 50 mins
  • 650 calories / serving

Ingredients

  • small knob of butter
  • 1 butternut squash, peeled and diced
  • 2 cloves garlic, chopped
  • 400g risotto rice
  • 150ml dry white wine
  • 1 vegetable stock cube, made up to 1.5 litres
  • 125g creamy Gorgonzola, cubed
  • 2 tbsp pine nuts, toasted
  • 8 sage leaves, finely chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2735kj
    650kcal     33%

  • Fat

    20g 28%

  • Saturates

    9g 45%

  • Sugars

    9g 10%

  • Salt

    4.8g 80%

of the reference intake
Carbohydrate 93.2g Protein 16.7g Fibre 4.2g

Method

  1. Melt the butter in a large pan. Add the pieces of squash and cook over a medium heat for 5 minutes to soften.
  2. Stir in the garlic, sage and rice and cook for a minute. Add the wine and cook on a high heat for 2-3 minutes until the liquid has evaporated. Pour in half the stock and leave to cook for about 10 minutes, or until the liquid has evaporated, stirring occasionally.
  3. Pour in the rest of the stock and cook for a further 15-20 minutes, stirring until all the liquid has evaporated and the rice is tender.
  4. Stir through the cheese then quickly divide between bowls. Top each serving with toasted pine nuts and ground black pepper.

Tip: Making a pumpkin lantern this Halloween? Use the flesh for this recipe instead of butternut squash.

See more Butternut squash recipes

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