Risotto recipe
Top Tip
Make sure your stock is gluten free to appeal to more customers

Butternut Squash Risotto with Wild Mushrooms, Crispy Garlic and Sage

Main Courses Vegetarian Italian Gluten-free

The turn of the season calls for comforting risotto and, with the addition of wild mushrooms and sage, this is the best of autumn from Executive Chef Ryan Bolt.

4 Servings
Ingredients
1 butternut squash, peeled and cut into 1cm dice, reserve the seeds
olive oil
100ml double cream
1 onion, finely chopped
5 garlic cloves
250g wild mushrooms, cleaned and sliced
400g risotto rice
100ml white wine
1.2 l hot vegetable stock (gluten free)
75g grated Parmesan or vegetarian equivalent
20 sage leaves
Method
  1. Pre-heat the oven to 200C. Warm a dry pan and toast the seeds until lightly golden. Set aside.
  2. Place the squash in a tray, drizzle with oil and season. Roast until tender.
  3. Blitz half the roasted squash in a blender with the cream. Season, then pass through a sieve to get a smooth purée.
  4. In a heavy-bottomed pan, sweat the onion with oil until translucent. Add 3 cloves of crushed garlic and the mushrooms, cook for a few minutes.
  5. Add the rice and cook for 1 minute. Add the wine and stir until reduced.
  6. Slowly add the stock a ladle at a time and keep stirring. When the rice is firm but cooked through, add the remaining squash, grated cheese and season to taste.
  7. Warm a little oil in a pan and fry the sage leaves and 2 cloves of fi nely sliced garlic until crispy. Drain on kitchen roll and season.
  8. Ladle the risotto into bowls and spoon the warm purée around. Garnish with the toasted seeds, garlic and sage.