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.
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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