Butternut Squash Risotto with Saffron and Sage

Butternut Squash Risotto with Saffron and Sage

A winning dish for when you're entertaining a group of friends.

Ingredients
  • 1 small butternut squash, peeled and chopped
  • 30ml olive oil
  • 6 fresh sage leaves, chopped
  • 15g butter
  • 1 small shallot, minced
  • 1 pinch of saffron threads (or 5g turmeric)
  • 1 measuring cup Arborio rice
  • 125ml dry white wine
  • 6 fresh sage leaves, chopped
  • 1L hot chicken stock
  • 15g mascarpone cheese
  • Salt and pepper to taste

Method

  1. Press the SAUTÉ button, then heat the oil in the bowl
  2. Sauté the oil, squash, sage and seasoning for around 10 minutes
  3. Add the butter, shallots and rice and sauté for a further few minutes
  4. Crumble in saffron threads or add the 5g turmeric and the wine
  5. Let the liquid absorb into the rice then add the stock
  6. Press the KEEP WARM CANCEL button, then press the RISOTTO button
  7. When done, add the remaining sage leaves and the mascarpone, check the seasoning and then serve immediately