Best Butternut Squash And Sage Risotto Recipes

BUTTERNUT SQUASH, SAGE AND HAZELNUT RISOTTO

Steps:

• In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
• In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.
• Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more.
• Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.
• To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.

BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Pour the stock into a saucepan and keep on a slow simmer.
• Heat the oil in a large, heavy saucepan (three to four quarts). Add the pancetta, and saute over medium heat until it starts to brown. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown. Stir in the rice, and cook another minute or so.
• Add the wine and cook, stirring, until it is absorbed. Add the squash, the sugar, and a cup and a half of the simmering stock. Stir; then cover and cook about five minutes.
• Remove the lid. Stir in half the sage. Then begin to add the remaining stock about half a cup at a time, stirring constantly. After 15 minutes, when most of the stock has been added, the rice and squash should be tender. Season to taste with salt and pepper, and fold in the remaining sage.
• Serve at once with Parmesan cheese on the side.

BUTTERNUT SQUASH RISOTTO WITH CRISPY SAGE AND PANCETTA

Steps:

• Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.
• Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.
• Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.
• Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.
• Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.