Butternut Squash and Sage Risotto

I froze some chunks of butternut squash a while ago and resurrected them last night in a tasty risotto.

It’s a BBC recipe you can find here: http://www.bbcgoodfood.com/recipes/7767/butternut-squash-and-sage-risotto but American readers should note that 220c is about 430f.

Feel free to follow the recipe to the letter, but I did make a few small changes:

  • no butter, only olive oil
  • when roasting the squash, I sprinkled with about a tbsp of olive oil, freshly ground pepper and a bit of sea salt
  • There’s no such thing as instant gratification with risotto. It is slow and faffy and requires lots of attention and stirring. But, the results are always worth it!




    Published in: on November 9, 2011 at 12:13 pm  Leave a Comment  
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