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Butternut squash, sage & feta risotto
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2 tbsp olive oil
½ x 20g pack sage leaves
600g butternut squash, peeled, deseeded, cut into 2cm cubes
1 onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, finely sliced
300g risotto rice
200ml white wine
1.2 litres hot vegetable stock
50g grated vegetarian Italian hard cheese
50g feta cheese, crumbled
1. Heat 1 tbsp of olive oil in a sauté pan over a medium heat, add 16 sage leaves (in batches) and fry for 1 minute, or until crisp. Remove with a slotted spoon, drain on kitchen paper and set aside.
2. Add the squash to the pan, season well and fry for 10 minutes, stirring frequently, or until softened and turning golden. Remove with a slotted spoon and set aside.
3. Add the onion and celery to the pan with the remaining olive oil, season and fry for 3-4 minutes. Add the garlic and 1 tbsp chopped fresh sage leaves and fry for 1 minute. Tip in the risotto rice and stir to coat in the oil. Pour in the white wine and bubble over a high heat for 2-3 minutes.
4. Add the cooked squash, then gradually add the hot stock, one ladleful at a time, stirring well between each addition. Once the rice has absorbed the stock, add another ladleful and continue until all the stock has been used and the rice is just tender but still retaining a little bite. Add a little more stock if you think it needs it – it shouldn’t be too heavy and sticky.
5. Stir in half of the hard cheese and season to taste. Divide among 4 bowls, scatter with the crumbled feta, the crispy sage leaves and the remaining grated hard cheese before serving.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in January 2020.