This perfect butternut squash risotto combines rich double cream, cheese and black pepper with sweet butternut squash and crispy sage leaves for a satisfying yet simple dinner.
Prep Time
45 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
1 Chinese rice wine (30ml)
Whole butternut squash
35g Italian hard cheese<span class="strong">†</span>
1 pot of double cream (100ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
762 kJ 181 kcal
3702 kJ 880 kcal
Fat of which saturates
9.8 g 5 g
47.8 g 24.4 g
Carbohydrate of which sugars
17 g 3 g
82.8 g 14.8 g
Fibre
1.4 g
6.9 g
Protein
4.5 g
21.8 g
Salt
0.57 g
2.79 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g sage
sage (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%). May contain peanut, sesame & other nuts
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel the butternut squash and cut in half using a sharp knife
Scoop out the seeds with a spoon and discard
Slice half the squash into half-moons and chop the remaining half into small cubes
2
Add the squash half moons to one side of a baking tray with a drizzle of olive oil and a pinch of salt
Add the squash cubes to a sheet of tin foil with 1 tbsp [2 tbsp]cold water and scrunch it up to form a sealed parcel
Put the tray in the oven for an initial 20-25 min or until the squash is almost cooked through and beginning to turn golden
3
Whilst the squash is roasting, boil a kettle
Peel and finely chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened
4
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorr vegetable stock cube[s] in 600ml [1.2L]boiled water
Once softened, add the arborio rice to the onion with the chopped garlic and Chinese rice wine and cook for 1 min
Add the stock a ladle at a time, stirring continuously, for 25-30 min or until all of the stock is absorbed and the rice is cooked
5
Whilst the rice is cooking, peel the Italian hard cheese with a peeler until you end up with a pile of cheese shavings
Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the sage leaves and cook for 1 min or until crispy, then transfer to kitchen paper and set aside
6
Once the squash has had 20 min, add the pecans to the tray and return the tray to the oven for 5 min further or until toasted
Once done, remove the roasted squash cubes from the tin foil parcel and mash them up with a fork to form a squash purée
7
Once the rice is almost cooked, stir the squash purée and double cream through the risotto
Add the grated Italian hard cheese with a pinch of salt and pepper and cook for a further 2-3 min or until the cheese has melted and the rice is cooked – this is your butternut squash risotto
8
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