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Butternut Squash and Sage Risotto (Gluten Free, Dairy Free)

butternut squash risotto
Cooking Method
Cuisine
Courses
Servings 4
Ingredients
  • 1 medium sized (butternut squash)
  • 1 handful of fresh sage leaves or 2 teaspoons dried sage
  • 1 onion (finely diced)
  • 1 garlic clove (minced)
  • 300 g arborio rice
  • 50 ml white wine (optional can substitute with more stock)
  • 800 ml vegetable stock
  • 1 tbsp lemon juice
  • salt and pepper (for seasoning)
Instructions
  1. Preheat the oven to 180 oC
  2. Cut the butternut squash flesh into small cubes and place on a baking tray
  3. Roast for 30-40 minutes until tender
  4. In a large pan heat some olive oil over a medium heat
  5. Add the onion, garlic and sage
  6. Cook for 5 minutes
  7. Stir in the rice
  8. Add in the white wine (if using) and cook until absorbed
  9. Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  10. Stir in the butternut squash pieces, lemon juice and season with salt and pepper
Read it online: https://freefromfavourites.com/recipe/butternut-squash-and-sage-risotto-gluten-free-dairy-free/