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Butternut Squash Or Pumpkin Risotto With Fried Sage And Coolea


This is quite a simple risotto recipe with a little twist for fun.

  • 1 butternut squash (1KG), peeled de-seeded and diced into 1.5-2 cm chunks
  • 1200 ml stock (chicken or veg)
  • 30g butter
  • 2 tbsps extra virgin olive oil
  • 1 large onion, chopped
  • 1 clove of garlic, crushed
  • A good pinch of salt
  • A good twist of pepper
  • 300g good risotto rice
  • A glug of white wine
  • 30g butter and 2 tbsps extra virgin olive oil again to fry the sage leaves
  • Sage leaves butter and Coolea or Parmesan  cheese to finish
Butternut Squash Or Pumpkin Risotto With Fried Sage And Coolea


  • Put the butternut squash in a saucepan with the stock and simmer for 15 mins until the squash is tender.
  • Remove 1/2 the cooked squash and set aside for later. Blend the rest of the squash with the stock and keep warm to use in the risotto.
  • While the squash is simmering in the stock, sweat the onion, salt and pepper in the butter and oil in a low wide pan on a medium heat.
  • When the onions are soft add the garlic and cook for 5 mins more.
  • Then add the rice and stir around in the butter and onions for another minute or two then deglaze with the wine.
  • When the wine is absorbed start adding the blended stock and squash one ladle at a time stirring regularly until its is all absorbed and the rice is just cooked.
  • Add the cooked squash that was set aside from earlier with the last ladle of stock. Fry 3-5 sage leaves per person in a pan with with the extra oil and butter. Serve in warm bowls with sage butter spooned over each dish grated Coolea or Parmesan cheese