Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast squash
Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of vegetable oil and season with salt. Roast for 30 min or until golden and crisp.
Peel and dice the onion. Peel and mince the garlic. Chop the sage leaves finely. Boil the measuredwater and dissolve the vegetable stock cube and saffron in it.
3 Fry sage butter
Heat a large non-stick pan over a medium-low heat with the butter. Once the butter has melted, add the sage and fry for 2 min or until crispy. Pour the sagebutter into a mug and return the pan to a medium heat.
4 Start risotto
Add the onion and a drizzle of olive oil to the pan and cook for 5-6 min or until softened. Once softened, add the Arborio rice and garlic and cook for 1 min further, stirring to coat the grains in the oil.
5 Cook risotto
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' (see pro tip).
Add the Granapadano to the risotto along with the sagebutter. Season generously with black pepper. Slice the lemon into wedges and squeeze half of it into the risotto. Finally, fold in the roasted squashcubes. Garnish with any remaining lemon wedges and a handful of washed rocket.