* 1 butternut or acorn squash 1.2 kg * 1 tablespoon extra virgin olive oil * 5 cups vegetable stock/broth 1.2 L * 1 onion chopped * 3 cloves garlic crushed * 1 stick of celery chopped * 10 oz. Arborio risotto rice 300 g * 5 oz. dry white wine 150 ml. Sub with vegetable stock * ½ a lemon
**Sage Chili Oil**
* 5-6 fresh sage leaves * 1 tsp Coriander seeds * ½ tsp chili flakes * ¼ tsp cayenne or red chili powder * Pinch of salt * 2 tbsp extra virgin olive oil
###Instructions
1. Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. 1. Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top. 1. When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat. 1. Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes. 1. Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes. 1. Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through. 1. Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl. 1. Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil. 1. When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top. 1. Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving. 1. Check for salt and season to your taste, then serve on plates/shallow bowls. 1. Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
1 Comment
###Ingredients
* 1 butternut or acorn squash 1.2 kg
* 1 tablespoon extra virgin olive oil
* 5 cups vegetable stock/broth 1.2 L
* 1 onion chopped
* 3 cloves garlic crushed
* 1 stick of celery chopped
* 10 oz. Arborio risotto rice 300 g
* 5 oz. dry white wine 150 ml. Sub with vegetable stock
* ½ a lemon
**Sage Chili Oil**
* 5-6 fresh sage leaves
* 1 tsp Coriander seeds
* ½ tsp chili flakes
* ¼ tsp cayenne or red chili powder
* Pinch of salt
* 2 tbsp extra virgin olive oil
###Instructions
1. Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
1. Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top.
1. When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat.
1. Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes.
1. Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes.
1. Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through.
1. Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl.
1. Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil.
1. When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top.
1. Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving.
1. Check for salt and season to your taste, then serve on plates/shallow bowls.
1. Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
[Source](https://beextravegant.com/butternut-squash-risotto/)