Ultimate Autumn Risotto

Our ultimate Autumn risotto, featuring butternut squash and sage.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F.

   
2. 2

   Put the butternut squash on a baking tray, drizzle with a splash of olive oil and season with salt and pepper. Add half the chopped sage leaves, then use your hands to mix everything together. Roast in the oven for 25 minutes or until the squash just begins to char around the edges.

   
3. 3

   Put a splash of oil into a large saucepan over a medium heat. Add the remaining chopped sage leaves and fry for 3 minutes or until crispy. Transfer the sage to a plate lined with kitchen paper to soak up any excess oil and save for topping with later.

   
4. 4

   Add the onion to the saucepan and fry for 6 minutes or until it becomes translucent, but not brown. Stir occasionally and add a splash more olive oil if necessary.

   
5. 5

   Meanwhile prepare the vegetable stock in a separate saucepan, bring it to the boil, then leave it on a very low heat so it remains warm while you cook the risotto.

   
6. 6

   Add the garlic to the pan of onions and fry for 2 minutes, stirring occasionally.

   
7. 7

   Add the rice and fry for a minute to lightly toast, stirring occasionally.

   
8. 8

   Add the wine, give everything a good stir, then leave to simmer for a couple of minutes until most of the wine has evaporated.

   
9. 9

   Start adding the vegetable stock a ladle at a time, waiting until most of the stock has been absorbed before adding another ladle. Repeat this process for 20–30 minutes, until most of the stock has been added to the risotto and there’s a slight ‘bite’ to the rice.

   
10. 10

    When the risotto is almost ready, add the nutritional yeast, the lemon juice and the spinach. Give everything a good stir, and cook for a minute or until the spinach has wilted. The rice should be creamy and sticky, but not clumpy. If it feels too clumpy, add a splash more vegetable stock.

    
11. 11

    Take the risotto off the heat, add the butternut squash, and give the risotto a final stir.

    
12. 12

    Serve in bowls, topped with a sprinkling of the fried sage leaves and some rocket.