Recipes>Butternut Squash Recipes
Squash, Pea and Sage Risotto
by Annabel Karmel from Annabel’s Family Cookbook
Easy
Serves 4
Total 35min
Prep 10min
Cook 25min
A tasty trio of butternut squash, fresh sage and Parmesan cheese. This Autumnal risotto recipe, from Annabel Karmel, is ready in less than half an hour.
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From the book
Annabel’s Family Cookbook
Annabel Karmel
Annabel’s Family Cookbook
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Introduction
Butternut squash with fresh Parmesan and sage is one of my favourite flavour combinations for a risotto.
Tags
Ingredients
| 1 tbsp | olive oil |
|---|---|
| 2 | leeks, chopped |
| 1 | garlic clove, crushed |
| 250g / 9 oz | risotto rice |
| 150g / 5 oz | butternut squash, diced |
| 1l / 1¾ pints | hot chicken stock |
| 50g | peas |
| 1 tsp | chopped fresh sage |
| 50g / 2 oz | Parmesan cheese, grated |
| 1 tsp | lemon juice |
| 2 tbsp | double cream |
| salt and black pepper |
Method
Heat the olive oil in a saucepan. Add the leeks and fry for 3 minutes. Add the garlic, rice and squash and stir to make sure the rice is well coated.
Add a ladleful of hot stock at a time, stirring until absorbed.
When all the stock has been added and the rice is cooked (this will take about 20 minutes) add the peas and sage and stir for the last 5 minutes. Stir in the Parmesan, lemon juice and cream and season to taste.
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Ingredients
Method
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