This butternut squash and sage risotto recipe is the perfect autumnal flavour combination. The squash provides natural sweetness and beta-carotene that our bodies crave as daylight shortens. Fresh sage from the herb garden adds its distinctive earthiness, while a modest amount of bacon delivers the umami depth that makes this risotto truly satisfying. This is the kind of meal that feeds both body and soul – substantial enough to satisfy the family, yet refined enough for a quiet dinner with friends.
Risotto
I find I need to be in the mood to cook a risotto. Whilst it’s not the most taxing of culinary dishes on the menu, it’s the time, care, and attention that is needed to stand at the hob for 20-25 minutes stirring the dish and caressing the grains of rice to release their starch and create the unctuous bowl of this classic Italian dish. And this butternut squash and sage risotto dish is no exception. But I find this process meditative after a busy day.
Risotto is a dish with its roots firmly embedded in Northern Italy since the 14th century, becoming a strong staple by 16th century. Likely evolving from a rice-based soup recipe, the first known written recipe feature in a 19th century Milanese cookbook. Hence the ‘Risotto alla Milanese’ which is traditionally flavoured with saffron and served with osso buco.
Now a firm favourite across the world, risotto makes great use of seasonal ingredients from mushroom, seafood, asparagus, to butternut squash.
Choice of rice
Risotto rice has a number of different names, but they all stem from a family of short-grain, high starch varieties which give the risotto dish its signature creaminess. You cannot substitute long-grain rice (such as basmati) for a risotto rice. They all lack the starchiness required.
The most popular, and readily available, risotto rice is arguably Arborio (which I’ve used here) providing a creamy and slightly chewy texture when cooked. Another chef’s favourite is Carnaroli which is creamy but with a firmer bite. A traditional variety from Piedmont, would be Maratelli. Whichever rice you choose from this family, you’re going to end up with the creaminess needed for a risotto dish.
Other risotto recipes
With countless flavour options, it’s a one-pot meal that can be served up in 30-45 minutes. Risotto is a strong contender for the dinner table when you have a fridge full of vegetables:
Growing butternut squash/pumpkin
Growing Squash or Pumpkin isn’t for the faint-hearted and requires a big garden as they need a lot of space to trawl across the soil, winding their tendrils around anything in their path! If you do have these giants of the vegetable world growing in your patch then great, if not, then they are a great seasonal addition to the shopping trolley in the autumn and winter months when they are at their best.
I have used Arborio rice in this recipe, however there are other risotto rice option – it’s a whole family of short-grain, high starch varieties. The most popular ones found in supermarkets being: Arborio and Carnaroli.
Risotto is a good excuse to open a bottle of wine. You can freeze the remainder from a bottle that wasn’t finished as it freezes very well. This can be used in another recipe.
Click here for my homemade chicken stock recipe
You can choose to make this risotto vegetarian if you wish by using vegetable stock and omitting the bacon. Consider adding some chopped roasted hazelnuts for added texture instead.
Butternut Squash and Sage Risotto
Equipment
- 1 Hob to table heavy based pan
Ingredients
- 600-800 g butternut squash or pumpkin
- 4 garlic cloves finely grated
- 4 tbsp olive oil or 2tbsp if you have pre-roasted squash
- ½ tsp sea salt
- Black pepper
- 1 onion large
- 2 stick of celery
- 400 g arborio rice
- 1 small glass of white wine
- 2 rashers of streaky bacon the meatier the better
- 1.25 litres chicken stock
- 50 g parmesan or pecorino
- 1 bunch of fresh sage
Instructions
- You may have pre-roasted butternut squash in the freezer from another recipes like my spiced butternut squash muffins. In which case, defrost the required amount of squash, and add all the chopped sage to the recipe at the end (reserving a little to sprinkle on the top) and jump to step 4.
- If you don't have any roasted squash, Preheat the oven to 180 °C
- Peel, de-seed, and cut the squash into bite size pieces and toss together with 1 tbsp of oil and half the chopped sage leaves. Scatter the squash mix onto a shallow roasting tray and place in the oven for 30 minutes.
- Whilst the squash is roasting, finely dice your onion and celery. Heat 2 tbsp of oil in a medium sized pan – preferably one you would take to the table – and add in the diced onion and celery. Cook over a medium heat until the onion has softened, with 1/2 tsp sea salt, for around 6 minutes – stirring regularly. Then add the cloves of crushed garlic and cook for another 2 minutes.
- Take the bunch of sage and chop the leaves finely.
- Place your stock in a saucepan, heat to a simmer, and have close to hand.
- Stir the risotto rice through your veg mix until the grains of rice are coated in the oil and turning slightly translucent at the edges. Turn up the heat to medium-high, pour in the glass of white wine and allow it to reduce and be absorbed into the rice whilst stirring.
- You should now add the simmering stock to the dish one ladle at a time, stirring slowly and constantly. Keep doing this until all the stock is used up. The process should take around 25 minutes, but it’s not a science. The key here is not to rush it but to take time to allow the grains to slowly absorb the flavours in the liquid and in turn release the starch in the grains.
- Whilst this is happening, add the 2 rashers of finely chopped streaky bacon to a small, hot, frying pan, and fry until really crispy. Remove and place on kitchen paper to drain and further crisp up as they cool.
- After 30 minutes in the oven remove the roasted butternut squash. Put a quarter of the squash to one side, cutting into 1cm/1/4" chunks, and mash the remaining cooked squash. Add the mashed squash into the risotto mix, along with the finely grated parmesan and the chopped sage – 3/4 if using pre-roasted squash, or 1/4 if freshly roasted.
- Test the rice to ensure it’s the right consistency. You’re looking for the rice to have lost it’s ‘bite’ but to still have a little texture and resistance. If it’s not quite ready, simply add a little more boiling water (if you have no more stock). Season with black pepper and salt to taste – remembering that the parmesan is quite salty.
- To serve, spoon the risotto into 2 bowls, top with the remaining butternut squash chunks, sprinkle on the whole sage leaves and the crispy bacon pieces.
- Serve alongside some extra grated parmesan cheese.
Notes
- Risotto can be an excuse to open a bottle of wine, or you can always freeze a leftover glass from a bottle that wasn’t quite finished as it freezes very well.
- I have used Arborio rice in this recipe, however there are other risotto rice option – it’s a whole family of short-grain, high starch varieties. The most popular ones found in supermarkets being: Arborio and Carnaroli.
- Click here for my homemade chicken stock recipe
- You can choose to make this risotto vegetarian if you wish by using vegetable stock and omitting the bacon. Consider adding some chopped roasted hazelnuts for added texture instead.
Made this tonight. It was yummy.