Roasted Squash Risotto with Crispy Sage
We’ve been making this risotto on repeat recently! It’s a great example of how simple cooking methods can make seasonal ingredients shine. It’s cosy, creamy, comforting and we’re sure it will be a firm favourite in your household too.
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 squash
- large handful of sage
- small handful of thyme
- 4 cloves garlics
- 2 leeks
- 2 sticks of celery sticks
- 10.6 oz risotto rice
- 33 fl oz vegetable stock
- pinch of dried red chilli flakes
- drizzle of olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 390°F. To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 wedges.
- 2
On a large baking tray, toss together the squash, sliced sage, thyme, a drizzle of olive oil and season generously. Roast for 40–45 minutes until golden.
- 3
Warm 2 tablespoons of olive oil in a shallow casserole dish set over low heat. Add the remaining sage and cook for 3–5 minutes until crisp. Remove from the pan and set aside on some kitchen paper.
- 4
Add the garlic to the same pan (adding more oil as needed) and cook for 3–4 minutes until golden. Add the leeks, celery and a pinch of salt; cook for 10–15 minutes until softened.
- 5
Stir in the rice and cook for 2–3 minutes until shiny. Gradually add the stock, stirring frequently, until the rice is al dente and creamy. This should take about 30 minutes.
- 6
Remove the skins from half of the squash and roughly mash with a fork. Cut the remaining wedges into large chunks. Stir the mashed squash into the risotto, followed by the larger chunks. Season to taste and garnish with crispy sage leaves.