Butternut squash, sage and Comté risotto recipe

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The creaminess of the Comté cheese, the earthiness of the squash and the tang of the sage make this risotto a hearty and comforting dish. And it’s gluten free.

Ingredients

  Metric  Cups  Imperial 

  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 320 g risotto rice
  • 175 ml dry white wine
  • 1 l chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 50 g butter
  • 75 g grated Comté (aged 8 months)
  • 25 g shaved Comté (aged 24 months)
  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 11.3 oz risotto rice
  • 6.2 fl oz dry white wine
  • 1.8 pints chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 1.8 oz butter
  • 2.6 oz grated Comté (aged 8 months)
  • 0.9 oz shaved Comté (aged 24 months)
  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 11.3 oz risotto rice
  • 0.7 cup dry white wine
  • 4.2 cups chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 1.8 oz butter
  • 2.6 oz grated Comté (aged 8 months)
  • 0.9 oz shaved Comté (aged 24 months)

Details

  • Cuisine: Italian
  • Recipe Type: Risotto
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C (350°F/Gas Mark 4). 
  2. Mix the butternut squash and one tablespoon of olive oil with a pinch of salt and ground black pepper in a large roasting tin.
  3. Cook for 30 minutes then turn the pieces of squash over (so they cook evenly) and roast for another 10 minutes until cooked through and deep golden brown at the edges.
  4. Meanwhile, in a large pan, heat one tablespoon olive oil over a low to medium heat and fry the shallots until soft but not golden (about 5 minutes).
  5. Add the garlic and stir for 30 seconds, then stir in the rice and sage turn the heat to medium.
  6. Stirring constantly, fry the rice until it is opaque around the edges (about 4 minutes), then pour in the wine and reduce it until it becomes syrupy (about 3 minutes).
  7. Set a timer for 18 minutes and start adding the stock, one ladleful at a time. Keep the rice covered with liquid at all times and keep it simmering.
  8. When the rice is done (after 18 minutes, or it may need a couple of minutes more), turn off the heat and stir in the now-cooked butternut squash, butter and grated Comté.
  9. Check the seasoning (add more salt or pepper if needed) and leave to rest, covered, for 5 minutes before serving with the shaved Comté scattered on top.
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