Roasted butternut squash, sage and ricotta no stir risotto

Roasted butternut squash, sage and ricotta no stir risotto

My goto risotto recipe used to be chicken and mushroom, but lately I’ve started to experiment with different ingredients.

My latest risotto is vegetarian, easy to make, light but at the same time satisfying.

Sometimes its good to try something new, not groundbreaking but different for me and my meat eating ways.


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

150 g risotto rice
100 g ricotta
1 vegetable stock cube
800 ml boiling water
50 g onions, chopped
350 g butternut squash, peeled
30 g olive oil
10 g parmigiano reggiano, finely grated
6 fresh sage, leaves only
salt and pepper

Method

  • Pre heat your oven to 190°C fan/400°F and line a baking sheet.
  • Take 150g of the butternut squash, cut it into slices and arrange it onto the baking sheet.
  • Bake for approximately 20 minutes.  This should be ready in the same time it takes to make the risotto.
  • Put a frying pan on a medium heat.
  • Add the olive oil to the pan and when it has warmed add the sage leaves to season the oil and crisp the leaves.
  • When the leaves are crisp, remove them from the pan and add the onion.
  • Take a few minutes to soften the onion being careful not to colour it.
  • Take the remaining butternut squash and cut it into cubes
  • Add the cubes to the pan with the onions along with the rice.
  • Give the ingredients a good mix.
  • Add the stock cube to the boiling water and add 3/4 of it to the pan.
  • Bring the mixture to the boil, then lower the heat to a medium simmer.
  • Give the mixture the very occasional stir.
  • The rice should take around 15-20 minutes to cook aldente but add more water if you feel there’s not enough liquid to cook the rice. Eventually you want the pan to be on the dry side, no one likes a soggy risotto!
  • When you feel the rice is almost cooked, add 70g of the ricotta to the pan to warm through and mix in thoroughly.
  • Before you serve the risotto add the grated cheese, mix in thoroughly and check the seasoning.
  • Arrange your risotto onto the plate.  Add the roasted butternut squash, arrange the remaining ricotta and sage leaves to garnish.

Recipe Notes

  • I cut the butternut squash into 1cm cubes approx and they cooked in the same time as the risotto rice.
  • The ricotta for this recipe is full fat.
  • I prefer to use low salt stock cubes.

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