Butternut Squash & Sage Risotto
Flavoursome and comforting, infused with a satisfying dose of umami!
To me this dish feels like an autumnal hug. The earthy flavour of the porcini mushrooms blends deliciously with the nutty squash and the familiar warm mother-earthy aroma of sage! Butternut squash is in season September to November in the UK, which is just the time that feels right to eat this dish.
WORTH IT
Risotto has always been one of those things (in my head at least) that seems a bit of a faff to make. To be honest though, once you've confronted it a couple of times, it really isn't bad, and well worth the effort.
CHILD FRIENDLY?
My children aged 2, 4, 7 and 9 all enjoyed this dish, and it's probably one of the only ways I can get them to eat porcini mushrooms so I love it when I can hide something that they wouldn't normally eat!
HEALTH BENEFITS
Butternut squash is high in fibre and rich in antioxidants, especially beta-carotene which supports eye health. Both porcini mushrooms and sage are linked to aiding digestion, as well as containing many other beneficial vitamins and minerals. Sage is also linked with promoting relaxation and is thought to have a calming effect on the mind and improve mood, so if you're feeling low, this would be a good comforting pick-up!
TIPS FOR MAKING THE PERFECT RISOTTO
So, I'd say the basic rules for making a great risotto are -
1. Use risotto rice, generally Arborio is the one most available in the UK (they are short-grain with high-starch content so go rich and creamy)
2. Saute the rice in oil before adding the liquid, as described in the recipe.
3. Use warm stock/broth. So have your risotto cooking in one pan, and then a pan of stock kept hot on the hob/stove next to it and keep adding it into the risotto gradually.
4. Add wine for a rich flavour. However, I use lime juice in this if I don't have wine and it's still very delicious, so it's easy to make this wine-free.
5. Season carefully and test at the end once cheese is added, as the cheese adds a lot of saltiness. A good pinch of sea salt and cracked black pepper is usually required for perfection.
6. Risotto is usually finished by mixing a knob of butter through it to make it super creamy. To be honest I usually skip this as I think it's indulgent and fatty enough just with parmesan or hard cheese mixed in, but to make it extra decadent you can mix through some butter!
7. Aim for the perfect texture - Creamy, saucy, but not too runny, and soft grains with a slight bite!
8. Serve it straight away to keep the texture and consistency. If it sits and thickens, you might want to add a bit more stock. (I still think it's super delicious the next day though, but will be a thicker consistency).
STORAGE
I am always delighted if I have a little bit left to warm up for lunch the next day. I think it tastes amazing when the flavours have infused even more overnight, and delicious warmed up with a bit of salad and bread. I confess that with the left-overs I've been known to have a risotto sandwich or pitta stuffed with risotto and salad - a bit of a carb-fest, but yum! If you want to try to get it to a similar consistency to how you made it originally, then you will probably need to add a little bit of water or stock to loosen it.
Make sure the original leftover risotto is refridgerated within 2 hours of cooking, and then keep it covered in the fridge. There is mixed advice on how long it will last, but personally I'd eat it the next day to be safe, and make sure the risotto is heated til piping hot all the way through.
Now for the recipe -
I'd love to see your version! Rate, message and send photos in comments box at the bottom of this page.
Comments