Butternut squash and sage risotto

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Serves: 4

By serin

(1 Vote) 2


  • 1 tsp dried sage

  • 250g risotto rice

  • 1 chicken stock cube (or vegetable)

  • 1 small butternut squash diced

  • 1 large knob of butter

  • 1 handful Parmesan

  • 1 knob butter


  1. Melt the butter in a large non-stick pan.
  2. Chuck in the rice and gently sautée for a few minutes.
  3. Mix the stock cube with boiling water (about 500ml) and add to the pan. Also add the squash.
  4. Keep stirring until the water is absorbed, then repeat as many times as is necessary until the rice is cooked through.
  5. Add the Parmesan and salt/pepper and serve.

Handy Hint

This tastes better with fresh stock but I don't often have it.

Additional Information

  • squash

  • Kids can help

  • Rice

  • Budget

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • zorione 09/12/13 12:11

    Absolutely delish -- swap the Parmesan for another cheese if you want to make this vegetarian.

  • serin 07/06/12 23:14

    We love this recipe and I find the repetitive stirring very soothing afeter a day at work!