Butternut Squash Risotto with Salted Butter

1 small butternut Squash, peeled and cut into chunks

4-5 sage leaves

1L of vegetable stock

30-40g of All Things Butter Salted Butter

1 large garlic clove

1 onion, finely diced

150g of arborio or paella rice 

50ml of white white

Parmesan (optional)

Step 1

Preheat your oven to 180C.

Step 2

Heat 1 tbsp of butter in a frying pan until hot, then add in your sage leaves. Fry until crisp then set aside ready for garnish later

Step 3

Transfer your butternut squash to a baking tray and drizzle over the sage oil. Season with salt and roast in the oven for 25 minutes until golden.

Step 4

Melt half the butter in a frying pan. Once melted add in your onions and garlic and cook on a low heat until soft. 

Step 5

Add in your rice and a little more butter and stir well until translucent.

Step 6

Add in your wine and stir until it’s absorbed. Start adding in your vegetable stock one ladle at a time. Wait until each addition is dissolved before adding more.

Step 7

Keep stirring for 25-30 minutes until the rice is creamy and slightly soupy.  Add more liquid if needed. The rice should be slightly al dente. 

Step 8 

Add your cooked butternut squash, (reserving a handful of portions) to a blender and blend into a rough puree or smooth if you prefer.

Step 9

Add your butternut squash puree to the rice along with the chunks, the rest of the butter and parmesan if using.

Step 10 

Serve with the fried sage leaves and more parmesan. A drizzle of olive oil or more melted butter for extra indulgence…!