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Jamie says: "Roasting the squash brings out its nutty sweetness – you’ll love the flavour combinations in this creamy risotto." See method
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the rice and toast for 2 mins, then add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16-18 mins.
Stir in most of the cooked squash, using the back of a wooden spoon to squash some of it, finely grate in most of the Parmesan, add a final ladleful of stock, then cover with a lid and let the risotto relax for 2 mins. Serve with a final grating of Parmesan, a few chunks of roasted squash and the crispy sage.
See more Jamie Oliver recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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