Italian Squash and Sage

Risotto

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Instructions

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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 in the oven for 30 min or until golden and crisp.

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2 Prep

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

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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.

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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.

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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).

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6 Serve

Add the Grana padano 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.

Tips for fussy eaters

As sage is a strong flavour, you may wish to use less of it, or even leave it out all together.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

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

Cooking Time: 30 min

Cals 784 · Prot 21 · Carbs 112 · Fat 29

Gluten-Free

Ingredients

Number of people

Roasted squash

Butternut squash 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Risotto

Splash of saffron 10 ML
White onion 1 Piece
Garlic cloves 2 Pieces
Fresh sage 15 Grams
Water 1,000 ML
Vegetable stock cube 1 Piece
Salted butter 50 Grams
Olive oil 1 Tbsp
Arborio rice 160 Grams
Grana padano 60 Grams
Black pepper 1 Tsp
Lemon 1 Piece

To serve

Rocket 40 Grams

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

Cooking Time: 30 min

Cals 784 · Prot 21 · Carbs 112 · Fat 29

Gluten-Free

Instructions

photo

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 in the oven for 30 min or until golden and crisp.

photo

2 Prep

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

photo

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.

photo

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.

photo

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).

photo

6 Serve

Add the Grana padano 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.

Tips for fussy eaters

As sage is a strong flavour, you may wish to use less of it, or even leave it out all together.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Ingredients

Number of people

Roasted squash

Butternut squash 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Risotto

Splash of saffron 10 ML
White onion 1 Piece
Garlic cloves 2 Pieces
Fresh sage 15 Grams
Water 1,000 ML
Vegetable stock cube 1 Piece
Salted butter 50 Grams
Olive oil 1 Tbsp
Arborio rice 160 Grams
Grana padano 60 Grams
Black pepper 1 Tsp
Lemon 1 Piece

To serve

Rocket 40 Grams
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