Creamy Butternut Squash and Sage Risotto

Ingredients

Squash

• 450 g butternut squashpeeled and cut into 1 cm cubes (about half a medium squash); buy pre-cubed to save time if you like
• 2 tbsp olive oil

Risotto

• 150 g arborio rice
• 1000 ml chicken or vegetable stockcheck the label is gluten-free — most are, but some bouillon blends aren't
• 120 ml dry white wine
• 1 shallotfinely diced
• 3 tbsp butterdivided

Finishing

• 10 sprig fresh sage leavesabout 8 whole for frying, 2 chopped
• 50 g parmesanfinely grated; use a gluten-free-certified wedge if you're strictly avoiding additives

Risotto

• 1½ tsp saltor to taste
• ½ tsp black pepperfreshly ground

Steps

1. Peel and cube the squash: halve it, scoop the seeds, then cut into 1 cm cubes. Keep the cubes separate from the chopped shallot and sage you'll use later — the squash roasts first.10 min
2. Heat the oven to 220°C. Toss the squash with the olive oil and 1/2 tsp salt on a small tray and roast 20 minutes, shaking the tray once, until caramelized at the edges and tender.10 min
3. Meanwhile, bring the stock to a bare simmer in a saucepan and keep it on the lowest heat. Melt 1 tbsp butter in a wide, heavy pan over medium heat, add the shallot and a pinch of salt, and cook 3 minutes until soft and translucent.5 min
4. Stir the rice into the shallot and toast 2–3 minutes, until the grains look glassy at the edges and you hear a faint crackle.3 min
5. Pour in the wine and stir until it has almost completely evaporated.1 min
6. Add the hot stock a ladleful at a time, stirring often and waiting until each addition is mostly absorbed before the next. Keep the pan at a gentle bubble — you may not need all the stock. After about 15 minutes the rice should be tender with a slight bite in the center and the mixture should flow slowly when you tilt the pan.15 minYou don't need to stir constantly; every 30 seconds or so is enough.
7. While the rice finishes, melt 1 tbsp butter in a small skillet over medium-high heat and fry the whole sage leaves 30–45 seconds per side until crisp and dark green. Drain on a paper towel and salt them lightly.3 min
8. Off the heat, beat the remaining 1 tbsp butter, the parmesan, chopped sage, and pepper into the risotto until glossy. Fold in half the roasted squash, mashing some cubes against the pan so they melt into the sauce, and top with the rest. Finish with the crispy sage leaves and an extra grating of parmesan.3 min