Main Dishesdeliciouslyella
Roasted Squash Risotto with Crispy Sage
We’ve been making this risotto on repeat recently! It’s a great example of how simple cooking methods can make seasonal ingredients shine. It’s cosy, creamy, comforting and we’re sure it will be a firm favourite in your household too.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 wedges.
2
On a large baking tray, toss together the squash, sliced sage, thyme, a drizzle of olive oil and season generously. Roast for 40–⏱️ 45 minutes until golden.
drizzle of olive oil
3
Warm 2 tablespoons of olive oil in a shallow casserole dish set over low heat. Add the remaining sage and cook for 3–⏱️ 5 minutes until crisp. Remove from the pan and set aside on some kitchen paper.
4
Add the garlic to the same pan (adding more oil as needed) and cook for 3–⏱️ 4 minutes until golden. Add the leeks, celery and a pinch of salt; cook for 10–⏱️ 15 minutes until softened.
leeks2
5
Stir in the rice and cook for 2–⏱️ 3 minutes until shiny. Gradually add the stock, stirring frequently, until the rice is al dente and creamy. This should take about ⏱️ 30 minutes.
6
Remove the skins from half of the squash and roughly mash with a fork. Cut the remaining wedges into large chunks. Stir the mashed squash into the risotto, followed by the larger chunks. Season to taste and garnish with crispy sage leaves.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...