Roasted Squash and Sage Risotto

• 1butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
• 15gsage, leaves picked, half left whole and half finely chopped
• 4 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 320garborio rice
• 150mldry white wine
• 1.2litres hot vegetable stock
• 30gbutter
• 60 gvegetarian Italian-style hard cheese, finely grated
• 1lemon, zested and juiced
• fine salt
• black pepper
• 80grocket

Method

1. 1Heat the oven to 220C (200C fan). Toss the squash on a roasting tray with 2 tablespoons of the olive oil, the whole sage leaves, a teaspoon of salt and plenty of pepper, and spread it out in one layer. Roast for 30 minutes, turning once, until the squash is soft with dark caramelised edges and the sage leaves have gone crisp.
2. 2Meanwhile, heat 1 tablespoon of oil and half the butter in a wide pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft and translucent, then add the garlic and the chopped sage for 1 minute until fragrant.
3. 3Add the rice and stir for 2 minutes until the grains turn translucent at the edges and smell toasty. Pour in the wine and let it bubble for 2 minutes until it has almost all gone.
4. 4Add the hot stock a ladleful at a time, stirring often and waiting until each addition is nearly absorbed before the next. It takes 18 to 20 minutes until the rice is tender with a slight bite and the risotto flows slowly when you drag a spoon through it. Keep it loose; it thickens as it stands.
5. 5Take the pan off the heat. Add the rest of the butter, 50 g vegetarian hard cheese, the lemon zest and a squeeze of the juice, then two-thirds of the roasted squash. Beat hard with a wooden spoon for 30 seconds until the squash half-collapses into the rice and the risotto turns creamy and pale orange. Season, then put the lid on for 2 minutes so it rests.
6. 6Toss the rocket with the last tablespoon of oil, the rest of the lemon juice and a pinch of salt. Spoon the risotto into bowls, top with the remaining squash, the crisp sage leaves and the remaining 10 g vegetarian hard cheese, and serve the rocket alongside.

Per serving

kcal

727

protein

17g

fibre

8.5g

carbs

104.8g

fat

24.9g