Butternut Squash And Sage Risotto is a thoroughly delicious vegetarian dish with a lovely combination of flavors. Such a pretty looking plate.
The sweet squash marries perfectly with the slightly bitter sage. It’s one of the few risottos I’ve made without any wine in it, which made my kids happy.
1 small onion, chopped
1 Tbs olive oil
250g/1/2 pound butternut squash, peeled and cubed
200g/1 cup arborio rice
800ml hot vegetable stock
Sage, a few leaves, chopped
2 Tbs Parmesan, grated, to serve
1. Gently cook the onion in heated olive oil in a deep sauté pan until soft but not browned. Add the squash and rice. Stir for a few seconds to coat the grains of rice with oil.
2. Add a few ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
3. Add the remaining stock a little at a time. Cook until each addition is absorbed, stirring, before adding the next. Cook until the squash is soft and the rice creamy, but still al dente.
4. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.
Recipe from Olive Magazine
“Our Ship”, the new song from Kin Cayo has me dancing and singing. The vibe is a bit stadium meets sandy beach.
(I’m also including the video, since the Soundcloud page has been a bit spotty today.)