Butternut Squash & Sage Risotto

Servings 4


  • 1 Butternut squash
  • 300 g Risotto rice (Arborio)
  • 15 g Sage
  • 175 ml White wine
  • 2 tbsp Garlic-infused oil
  • ½ Red chilli (Optional)
  • 100g Cubetti di Pancetta (Optional)
  • 50 g Parmesan
  • 25 g Butter
  • 1 l Vegetable stock (I used a Massel 7 stock cube)


  1. Preheat your oven to gas mark 7 or 200 degrees.  

  2. Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens. 

  3. While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly. 

  4. Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes. 

  5. Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).

  6. Scatter with the remaining butternut squash cubes and serve.