Butternut Squash and Sage Risotto

5 from 1 vote

Butternut Squash and Sage Risotto

This is a the perfect autumnal flavour combination. The squash provides natural sweetness, fresh sage adds its distinctive earthiness, whilst a sprinkling of quality bacon delivers the umami depth. 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.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Lunch

Cuisine: Italian

Keyword: Bacon, Butternut Squash, Risotto, Sage

Servings:

Calories: 1011kcal

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

US Customary - Metric

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.

Nutrition