Squash and Sage Risotto by @deliciouslyella

1h40

4 servings

🥒

1

Squash

🌿

25 g

Sage

🌿

15 g

Thyme

🧄

4 cloves

Garlic

🥬

2

Leeks

🥬

2 stalks

Celery

🍚

300 g

Risotto rice

🍲

1.2 l

Vegetable stock

🌶️

1 pinch

Dried red chilli flakes

🫒

2 tbsp

Olive oil

🧂

1 pinch

Sea salt

⚫

Black pepper

  1. Preheat
    • Squash

    Preheat the oven to 180°C fan / 390°F, then cut the squash in half widthways, remove the seeds and cut each half into 8 wedges.

  2. Toss
    • Squash
    • Sage
    • Olive oil

    On a large baking tray, toss together the squash, sliced sage, thyme, a drizzle of olive oil and seasoning, then roast for 40–45 minutes until golden.

  3. Warm
    • Olive oil
    • Sage

    Warm 2 tablespoons of olive oil in a shallow casserole dish over low heat, add the remaining sage and cook for 3–5 minutes until crisp.

  4. Set
    • Sage

    Remove the sage from the pan and set it aside on kitchen paper.

  5. Add
    • Garlic
    • Olive oil

    Add the garlic to the same pan, adding more olive oil as needed, and cook for 3–4 minutes until golden.

  6. Add
    • Leeks
    • Celery
    • Sea salt

    Add the leeks, celery and a pinch of salt; cook for 10–15 minutes until softened.

  7. Stir
    • Risotto rice

    Stir in the risotto rice and cook for 2–3 minutes until shiny.

  8. Add
    • Vegetable stock
    • Risotto rice

    Gradually add the vegetable stock, stirring frequently, until the rice is al dente and creamy.

  9. Mash
    • Squash

    Remove the skins from half of the roasted squash and roughly mash it with a fork.

  10. Cut
    • Squash

    Cut the remaining squash wedges into large chunks.

  11. Stir
    • Squash

    Stir the mashed squash into the risotto, followed by the larger chunks.

  12. Season
    • Sea salt
    • Sage

    Season to taste and garnish with crispy sage leaves.

Squash and Sage Risotto by @deliciouslyella

1h40

4 servings

🥒

1

Squash

🌿

25 g

Sage

🌿

15 g

Thyme

🧄

4 cloves

Garlic

🥬

2

Leeks

🥬

2 stalks

Celery

🍚

300 g

Risotto rice

🍲

1.2 l

Vegetable stock

🌶️

1 pinch

Dried red chilli flakes

🫒

2 tbsp

Olive oil

🧂

1 pinch

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C fan / 390°F, then cut the squash in half widthways, remove the seeds and cut each half into 8 wedges.

    🥒Squash
    🔪Knife

  2. Step 2/12

    On a large baking tray, toss together the squash, sliced sage, thyme, a drizzle of olive oil and seasoning, then roast for 40–45 minutes until golden.

    🥒Squash
    🌿Sage
    🌿Thyme
    🫒Olive oil
    ⚫Black pepper
    🍳Baking tray

  3. Step 3/12

    Warm 2 tablespoons of olive oil in a shallow casserole dish over low heat, add the remaining sage and cook for 3–5 minutes until crisp.

    🫒Olive oil
    🌿Sage

  4. Step 4/12

    Remove the sage from the pan and set it aside on kitchen paper.

    🌿Sage
    🧻Kitchen paper

  5. Step 5/12

    Add the garlic to the same pan, adding more olive oil as needed, and cook for 3–4 minutes until golden.

    🧄Garlic
    🫒Olive oil

  6. Step 6/12

    Add the leeks, celery and a pinch of salt; cook for 10–15 minutes until softened.

    🥬Leeks
    🥬Celery
    🧂Sea salt

  7. Step 7/12

    Stir in the risotto rice and cook for 2–3 minutes until shiny.

    🍚Risotto rice
    🥄Wooden spoon

  8. Step 8/12

    Gradually add the vegetable stock, stirring frequently, until the rice is al dente and creamy.

    🍲Vegetable stock
    🥄Wooden spoon

  9. Step 9/12

    Remove the skins from half of the roasted squash and roughly mash it with a fork.

    🥒Squash
    🍴Fork

  10. Step 10/12

    Cut the remaining squash wedges into large chunks.

    🥒Squash
    🔪Knife

  11. Step 11/12

    Stir the mashed squash into the risotto, followed by the larger chunks.

    🥒Squash
    🥄Wooden spoon

  12. Step 12/12

    Season to taste and garnish with crispy sage leaves.

    🧂Sea salt
    ⚫Black pepper
    🌿Sage

Composition

Ingredients

Types

Vegetables, Herbs, Grains, Condiments, Spices, Oils

Ingredients

Squash, Sage, Thyme, Garlic, Leeks, Celery, Risotto rice, Vegetable stock, Dried red chilli flakes, Olive oil, Sea salt, Black pepper

Notes

Squash (about 1.2 kg / 2.6 lb), Sage (1 large handful, half sliced and the rest left whole, about 0.9 oz), Thyme (1 small handful, leaves picked, about 0.5 oz), Garlic (crushed), Leeks (thinly sliced), Celery (finely diced), Vegetable stock (kept warm on the hob while cooking), Dried red chilli flakes (optional), Olive oil (a drizzle, for frying the sage, more as needed for the garlic), Black pepper (seasoning amount not specified)

Allergens

Celery

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Sugar-Free

Calories

430 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 80g, Fat: 9g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 700mg, Sodium: 780mg, Magnesium: 60mg, Iron: 2mg, Calcium: 90mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin K: 20µg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Kitchen paper, Fork, Knife, Wooden spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Comfort Dinner, Winter Comfort Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Savory, Herby, Earthy, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container,reheat with a splash of water or stock to loosen the rice), freezing : up to 1 month (in an airtight container,texture may become softer after thawing)