Butternut squash, hazelnut and sage risotto

Butternut squash takes on a whole new dimension when caramelised and blended into a risotto.

Butternut squash is such a brilliant and versatile vegetable. It’s nutrient dense, budget-friendly, and the sweet, nutty flavour pairs perfectly with crispy sage, toasted hazelnuts and a cheesy risotto like this.

For a double hit of flavour, blitz half the roasted squash and stir the purée through the risotto at the end.

How To Make Butternut Squash, Hazelnut And Sage Risotto

• Chef Catling’s recipe notes
• Recipe: Butternut squash, hazelnut and sage risotto
• What’s the secret to a great risotto
• Frequently asked questions

Tips & Notes To Know

• Use fresh sage: It brings a depth of flavour that dried sage just can’t match. Crisping it in a little oil before adding it to the risotto creates a beautiful, aromatic fragrance.
• Don’t skip the roasting step: Roasting the butternut squash intensifies its natural sweetness and brings out a caramelised flavour that makes the risotto extra special.

Butternut squash, hazelnut and sage risotto

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What’s The Secret To A Great Risotto?

1. Choose the right rice

Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook).

2. Don’t rinse your rice

Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture.

By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish.

3. Use a wide, shallow pan

Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I.

The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan.

4. Toast the rice

This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan.

You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned.

5. Keep the stock on a rolling boil

Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature.

6. Add the stock gradually

Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks.

7. Don’t stir for the sake of stirring

Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto.

However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice.

8. Check the consistency

A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice.

9. Take the taste test

Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge!

10. Finish with a flourish

Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!).

Frequently Asked Questions

How Do You Prepare A Butternut Squash?

1. A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple.
2. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier.
3. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end.
4. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted.
5. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller cubes to reduce the cooking time.