Roasted butternut squash risotto with gorgonzola and sage

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Serves: 4

By Sycamoretreeisvile



  • 2 pints vegetable stock use two OXO-sized cubes for best flavour, rather than one

  • 450g butternut squash

  • 300g risotto rice

  • 4 cloves garlic with their skins on

  • 10 fresh sage leaves

  • 60g gorgonzola


<ol> <li>Preheat oven to 200C (180C for fan ovens).</li> <li>Top and tail and peel your squash and chop into medium-sized chunks (half the size of a small matchbox).</li> <li>Lay it out on a roasting tin with the garlic cloves in skins and spray well with low fat cooking spray.</li> <li>Roast for 25 mins.</li> <li>While it's roasting, finely chop two of your sage leaves.</li> <li>Spray a large non-stick frying pan with low fat cooking spray and fry the risotto rice for 1 min.</li> <li>Add the chopped sage and then add the stock a ladle-full at a time under a low to medium heat so that it bubbles gently and gradually absorbs all the stock and the rice is tender but with a bit of bite.</li> <li>Don't add more stock until all the previous stock has been absorbed.</li> <li>If you run out of stock before it gets tender, just add a little water.</li> <li>After 25 mins, take squash out of the oven, add 8 remaining sage leaves and re-spray everything with the cooking spray.</li> <li>Return to oven for another 10 mins.</li> <li>Then remove garlic cloves from their skins and stir the softened cloves into the risotto together with the squash.</li> <li>Put aside the roasted sage leaves for garnish.</li> <li>Season, and if needs be, heat through until piping hot again.</li> <li>Now drop lumps of the gorgonzola into the risotto and stir through at the last minute.</li> <li>Serve with a couple of sage leaves as garnish.</li> </ol>

Handy Hint

<p>Just keep the heat low but steady, you need the rice to absorb the stock rather than get evaporated.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Main Course

  • Rice

  • Can Freeze

  • cheese

  • squash

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  • Sycamoretreeisvile 26/07/09 21:54

    This is a fabulous low fat/weight loss recipe. Portion size is as per "normal" non diet portion and nothing about it tastes low fat.