The Recipe Lab

Baked butternut squash & sage risotto

"This delicious baked risotto is sure to use up the ingredients deep in the forgotten drawers of your kitchen and it's easy to make- winner!"

Easy	3 servings	25 minutes

30 g unsalted butter

2 shallots, chopped

2 garlic cloves, crushed

300g arborio risotto rice

1 medium butternut squash, chopped

Small bunch of fresh sage

200 ml dry white wine

1 litre fresh stock

30g parmesan, finely grated

1. Heat the oven to 170°C/ 150°C fan/gas 3½ and put a shallow 1.5 litre ovenproof dish (about 5cm deep) in to warm.

2. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent.

3. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.

4. Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.

5. Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes.

6. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.