Squash risotto with crispy sage

National Vegetarian Week which runs this week of 18-23 May is actually in its 23rd year. And though we're not a vegetarian family, we do eat a lot of meat-free meals as well. Butternut squash risotto is one of my top favourite vegetarian dishes.
Usually I cook a risotto with the butternut squash, but today all the squashes were ginormous, so instead I got a round-shaped Queen squash, which has the similar amber-coloured sweet flesh.

Squash risotto with crispy sage
Ingredients:
1 Queen squash
1 onion
2tbsp olive oil
1 clove of garlic
50g butter
200g arborio risotto rice
100ml white wine
2tbsp soured cream
1 mug of vegetable stock
1 tub of Giovanni Rana Butter & Sage pasta sauce
parmesan, grated
sage leaves, fresh


For the ease of handling, pre-bake the squash in the oven at 180C for half an hour. I was actually baking some potato Smiles for my sons, so put all the bits in the oven at the same time, and once the Smiles were off, I left the squash in the oven. It was still quite firm to the touch when I cut it into halves, scooped out the seeds, peeled and cubed the squash.
Finely chop the onion and fry in the deep frying pan for 5 minutes, stirring regularly. Add the chopped garlic, butter and arborio rice, and cook stirring for another 5 minutes. Add the wine, stir. Once the wine evaporates, keep adding ladles of the stock, keeping an eye on the rice absorbing the stock and adding more of it. Keep stirring. Add the soured cream and Butter & sage sauce.
Cook the risotto for about 20-25+ minutes, depending on how al dente you like your risotto.
Fry the fresh sage leaves in a bit of olive oil, until they turn crispy, but don't let them turn too dark.

Serve the risotto with crispy sage leaves on top, and grate a bit of parmesan (it's not a vegetarian cheese, but you can find a vegetarian version).

In this recipe I used Giovanni Rana Butter & Sage pasta sauce, which is a creamy pale sauce with a distinct sage flavour. It is a tasty pasta sauce, and could be used in a variety of recipes.