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Roasted Squash Risotto with Crispy Sage

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A comforting and flavorful risotto featuring roasted squash and crispy sage leaves, perfect for a cozy dinner.

Ingredients

Vegetables

  • 1 piece squash (halved, seeds removed, cut into wedges)
  • 2 stalks leeks
  • 2 stalks celery (sticks)
  • 4 cloves garlic
  • 1 large handful sage (fresh)
  • small handful thyme (fresh)
  • 10.6 oz risotto rice
  • 33 fl oz vegetable stock
  • pinch dried red chilli flakes
  • drizzle olive oil
  • pinch sea salt & black pepper

Instructions 

  • Preheat oven to 180°C fan / 390°F. Roast squash with sage, thyme, olive oil, salt, and pepper for 40-45 minutes.
  • Cook crispy sage leaves in hot oil until crisp, then set aside. Sauté garlic, leeks, and celery until softened.
  • Add rice and cook until shiny. Gradually stir in stock, cooking until rice is al dente and creamy (~30 minutes).
  • Remove skins from half of the roasted squash and mash. Cut remaining squash into chunks. Stir mashed and chunked squash into risotto.
  • Season to taste, garnish with crispy sage leaves, and serve hot.

Notes

For extra flavor, add a splash of white wine during cooking.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Risotto, Sage, squash