The ultimate makeover: Risotto with squash & sage

Name: The ultimate makeover: Risotto with squash & sage
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 700 grams butternut squash; 2 liters low-salt vegetable stock (I used Kallo); 4 slices dried porcini mushroom; 3 Tbsps olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 6 sage leaves, finely chopped (plus extra leaves to garnish); 2 thyme sprigs; 350 grams carnaroli rice (or arborio rice); 100 milliliters dry white wine; 1 handful flatleaf parsley, chopped; 50 grams parmesan (or vegetarian alternative), grated; 2 Tbsps light mascarpone

The ultimate makeover: Risotto with squash & sage might be just the Mediterranean recipe you are searching for. For $3.57 per serving, you get A mixture of onion, low-salt vegetable stock, porcini mushroom, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Risotto With Squash And Sage, Butternut Squash Risotto With Sage, and Butternut squash & sage risotto.

Instructions

Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces.

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Squash

Seeds

Pour the stock into a pan, add the porcini, then bring to a gentle simmer.

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Stock

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Frying Pan

Heat 2 tbsp of the oil in a heavy, wide pan.

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Cooking Oil

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Frying Pan

Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesnt stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring.

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Garlic

Squash

Onion

Thyme

Toast

Rice

Sage

Pour in the wine and stir everything for 1 min.

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Wine

Start to add the hot stock (leaving the porcini behind) this process should take 18-20 mins, so put a timer on if it helps. Stir in 1 ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (its ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).

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Stock

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Ladle

Kitchen Timer

Frying Pan

As the last of the stock goes in (keep a little back) check if the rice is ready it should be soft with a bit of chew in the middle and the consistency fluid. Season with pepper.

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Pepper

Stock

Rice

Take the pan off the heat.

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Frying Pan

Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.

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Mascarpone

Parmesan

Parsley

Stock

Meanwhile, heat the remaining oil in a small frying pan.

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Cooking Oil

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Frying Pan

Add the sage leaves, then fry for a few secs until starting to colour.

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Sage

Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

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Sage

Parmesan

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Slotted Spoon

Bowl

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Ingredients

Servings:

700grams

butternut squash 2liters

low-salt vegetable stock (I used Kallo)4slices

dried porcini mushroom 3Tbsps

olive oil 1

onion, finely chopped 2

garlic cloves, finely chopped 6

sage leaves, finely chopped (plus extra leaves to garnish)2

thyme sprigs 350grams

carnaroli rice (or arborio rice)100milliliters

dry white wine 1handful

flatleaf parsley, chopped 50grams

parmesan (or vegetarian alternative), grated 2Tbsps

light mascarpone

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.