If the colder evenings have you craving something warm, creamy, and comforting—this risotto is calling your name. It’s everything I want in an autumn meal: cosy, golden, and full of seasonal flavour.
Don’t be scared of risotto—it’s simpler than it sounds, and I’ll walk you through the whole thing. Light a candle, grab a glass of wine, and enjoy a little kitchen calm while it bubbles away.
What the Meal Is
This is a creamy, golden risotto made with roasted butternut squash, fresh sage, and a touch of garlic. It’s luxurious, velvety, and full of that sweet, nutty autumn flavour.
Why You’ll Love It
- Perfect for cosy nights in
- Uses seasonal autumn ingredients
- Naturally vegetarian
- Feels fancy, but super simple
- Makes great leftovers for lunch
What Does It Taste Like?
Creamy, savoury, and slightly sweet from the roasted squash. The fresh sage brings in that unmistakable autumn aroma, and the rice is soft with just the right bite. It’s like a hug in a bowl—with parmesan.
Benefits
- Naturally gluten-free
- Full of fibre, vitamin A, and warming spices
- Budget-friendly and meat-free
- Makes a lovely main or side
Ingredients & Quantities
For the roasted squash:
- ½ butternut squash, peeled and diced
- 1 tbsp olive oil
- Salt & pepper
For the risotto:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp chopped fresh sage (or ½ tsp dried)
- 150g arborio rice
- 600ml vegetable stock
- 40g grated Parmesan (or vegan alternative)
- Optional: a splash of white wine
To serve:
- Extra Parmesan
- Fresh sage leaves
- Cracked black pepper
Tools You’ll Need
- Baking tray
- Large saucepan
- Wooden spoon
- Measuring jug
- Ladle (optional, but helpful)
How to Make It
- Preheat your oven to 200°C (180°C fan). Toss the squash with olive oil, salt & pepper and roast for 25–30 mins until soft and golden.
- Meanwhile, heat oil in a saucepan. Cook onion until soft, then add garlic and sage.
- Stir in the rice and cook for 1–2 mins until it starts to look translucent.
- If using wine, pour it in now and let it sizzle off.
- Start adding the stock a ladle at a time, stirring regularly and letting it absorb before adding more.
- After about 18–20 mins, when the rice is cooked but still has a little bite, stir in the roasted squash and Parmesan.
- Season to taste and serve with extra cheese and herbs on top.
Additional Tips
- Blend half the squash before adding to make it extra creamy
- Add crispy sage leaves or toasted pine nuts on top for texture
- Use frozen squash to save time
- Stir in spinach at the end for added greens
- Leftovers? Turn them into arancini the next day!
FAQs
Can I make this dairy-free?
Yes—just use vegan Parmesan and olive oil instead of butter.
Can I use a different rice?
Arborio is best, but carnaroli or another risotto rice will work. Long grain rice won’t give the same creamy texture.
Does it reheat well?
Yes! Add a splash of water or stock and warm gently on the hob or in the microwave.
