Butternut Squash Risotto  with Lemon and Sage Dressing

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 6

By Bonzodoodah



  • 1 tbsp olive oil

  • 2 pints vegetable stock or chicken if not you're not veggie

  • 2 cloves of garlic

  • 1 large onion

  • 1 lemon

  • 2 stalks celery

  • 400g risotto rice

  • 1 large butternut squash

  • handful sage leaves


  1. Cut the squash into slices about half an inch thick (leave skin on) and roast on greased baking trays until brownish and caramelised and no longer hard (~25 mins).

  2. Heat the olive oil, add the onions, garlic and celery, and fry very slowly for about 2-5 minutes without colouring.

  3. When the vegetables have softened, add the rice and turn up the heat and keep stirring it. After a minute it will look slightly translucent.

  4. Add a pint of hot stock and stir in. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.

  5. When that stock is absorbed add another pint and cook until the rice is soft but with a slight bite.

  6. Season to taste.

  7. Take the butternut squash out of the oven and scoop out the flesh from the skin (the skin is edible and soft now but some people don't like the texture).

  8. Roughly chop the butternut squash into the risotto and mix.

  9. Chop the sage leaves finely and add the juice of the lemon (or whizz them both together in a food processor if you have a mini one).

Serve the risotto with grated cheese and drizzle with the sage and lemon dressing.

Handy Hint

If you're not vegetarian you can use chicken stock for a slightly different flavour.
If you run out of stock before the rice is cooked, add some boiling water.

I add peas and sweetcorn as I like them and like the contrast in crunch and smooth rice.

You can use dried sage if you don't have fresh but mix it with the lemon juice in advance to let the leaves soak.

Additional Information

  • squash

  • lemon

  • Rice

  • Baby and weaning

  • Winter

  • Autumn

  • Main Course

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments