Butternut Squash Risotto

This wholesome and delicious risotto is also low fat and low salt. The pungent, slightly bitter flavour of sage complements the sweet nuttiness of the squash and chestnut perfectly.

Serves: 4


  • 1 tbsp Olive oil
  • 20 g Fresh sage, chopped + 4 large whole leaves
  • 1 Onion, copped
  • 500 g Butternut squash, diced
  • 300 g Risotto rice
  • 75 ml White wine
  • 350 ml Vegetable stock
  • 200 g Chestnuts, whole
  • 50 g Parmesan, grated


  1. Heat the oil in a large frying pan and fry the whole sage leaves for 1 minute until crispy, drain on kitchen paper and reserve. 
  2. Add the onion, squash and chopped sage and fry for 5 minutes.  Add the rice and cook for a further minute.
  3. Add the wine and reduce by half, stir in the stock gradually, keeping the pan covered and cook very gently for 25 minutes.
  4. Add the chestnuts 5 minutes before the end of cooking.
  5. Stir in the parmesan and season to taste.  Serve garnished with the fried sage leaves.
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