- Hearty & Grounding
- Mains
- Vegan
- Prep 20 min
- Cook 45 min
- Serves 4
Autumn in a pan. Half the squash is stirred into the rice until it melts into a golden, creamy sauce, and the rest stays in chunks for texture. Crispy sage leaves finish it.
Ingredients
- 1 small butternut squash (about 800 g), peeled and cubed
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 300 g risotto rice
- 1.2 litres hot vegetable stock
- Juice of 1/2 lemon
- A small bunch of sage leaves
- 40 g toasted hazelnuts, chopped
- Salt and black pepper
Method
- Heat the oven to 200 C. Toss the squash with 2 tablespoons of oil, salt and pepper and roast for 25 minutes until tender and caramelised. Mash a third of it to a rough purée.
- Soften the onion in 1 tablespoon of oil for 6 minutes. Add the garlic and rice and stir for 2 minutes until the rice is glossy.
- Add the hot stock a ladle at a time, stirring often, waiting for each to be absorbed before the next. This takes about 20 minutes.
- Stir in the squash purée and the lemon juice. Fold in the roast cubes gently.
- Fry the sage leaves in the remaining oil for about 30 seconds until crisp.
- Serve the risotto topped with sage and hazelnuts.
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