Roast Butternut Risotto

Roast Butternut Risotto served in a white bowl
  • 4 servings
  • 45 minutes to prepare
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  • 1 medium butternut squash
  • 2tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, chopped
  • 1tsp fresh sage, chopped
  • 400g arborio risotto rice
  • 300ml white wine
  • 1ltr vegetable stock, made from cubes
  • Handful of freshly grated parmesan cheese
  • 20g butter, cubed and chilled


Pre-heat the oven to 200*c / gas 6.

Slice the butternut in half lengthways and scoop out the seeds. Place onto a baking tray, drizzle over 1tbsp of the olive oil, season with a little salt and milled pepper, pop into the oven until nicely roasted and the flesh is soft then leave to cool.

While the butternut is cooling in a large saucepan or frying pan, add the last of the olive oil and gently cook the onions over a low heat until they are soft and translucent.

Place the stock into a small saucepan, bring to the boil then simmer.

Add the garlic and sage to the onions and continue cooking for a further minute before adding the white wine. Reduce the wine until there is hardly any left in the pan. Now add the rice and fry for a minute, start adding the stock a ladle full at a time, stirring until the stock is absorbed, make sure that the rice does not dry out between each spoonful. Ensure you take care of the risotto by stirring regularly, allowing the creamy starch to be released from each grain.

While cooking the rice scoop out the butternut flesh with a spoon and mash slightly.

After about 15-20 minutes the rice should almost be cooked and still have a little bite to it. Stir in the butternut and parmesan cheese and you should have a creamy to thick consistency, add a little more stock if required. Finally season to taste and stir in the chilled cubed butter. Serve with Booths fresh rocket pesto.