Italian Squash and Sage Risotto

Name: Italian Squash and Sage Risotto
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 ML of Saffron Splash; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 15 Grams of Fresh sage; 700 ML of Water; 1 Piece of Vegetable stock cube; 50 Grams of Butter; 1 Tbsp of Olive oil; 160 Grams of Arborio rice; 60 Grams of Grated Parmesan; 1 Tsp of Black pepper; 1 Piece of Lemon; 40 Grams of Rocket

Squash and sage are a traditional Italian flavour combination. They're most commonly paired in risotto and pasta dishes.

398 Reviews

Cals 837 · Prot 27 · Carbs 128 · Fat 33

Vegetarian

Family Friendly

30 min

Squash and sage are a traditional Italian flavour combination. They're most commonly paired in risotto and pasta dishes.

398 Reviews

Cals 837 · Prot 27 · Carbs 128 · Fat 33

Vegetarian

Family Friendly

Ingredients

Roasted squash

Butternut squash

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Risotto

Saffron Splash

10 ML

Brown onion

1 Piece

Garlic cloves

2 Piece

Fresh sage

15 Grams

Water

700 ML

Vegetable stock cube 15*

1 Piece

Butter 4*

50 Grams

Olive oil

1 Tbsp

Arborio rice

160 Grams

Grated Parmesan 4*

60 Grams

Black pepper

0.5 Tsp

Lemon

1 Piece

To serve

Rocket

40 Grams

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3483 / 837
Fats (g)	32.9
of which saturated (g)	13.2
Carbohydrates (g)	128
of which sugars (g)	14.7
Fibers (g)	12
Proteins (g)	26.6
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, chop it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash onto a large baking tray with a drizzle of oil and season with salt. Roast for 30 min or until golden and crisp.

2 Prep

Boil the measured water and dissolve the vegetable stock cube and saffron in it. Peel and finely chop the brown onion. Peel and mince the garlic. Chop the sage leaves finely.

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 sage butter into a mug and return the pan to a medium heat.

4 Start risotto

Add a drizzle of olive oil and the onion to the pan with a pinch of salt 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'.

Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

6 Serve

Add the grated Parmesan to the risotto along with the sage butter. Season generously with black pepper. Slice the lemon into wedges and squeeze half of it into the risotto. Finally, fold in the roasted squash cubes. Garnish with any remaining lemon wedges and a handful of washed rocket.

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