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← Replies in Butternut squash & sage risotto Recipe

Christina Matthews· 3 years ago

Although it takes a while (as all good risottos do), it’s not bad, and trust in the measurements in the recipe as the amount of liquid looks way too much but it is really needed. My tips would be, add garlic to the onions at the beginning, and if you like a bit of heat also add a bit of chilli. Season with salt and pepper more than you would usually otherwise it will be fairly bland. Nice and filing and warming for a cold winter evening. Didn’t bother with the crispy sage leaves at the end.

Although it takes a while (as all good risottos do), it’s not bad, and trust in the measurements in the recipe as the amount of liquid looks way too much but it is really needed. My tips would be, add garlic to the onions at the beginning, and if you like a bit of heat also add a bit of chilli. Season with salt and pepper more than you would usually otherwise it will be fairly bland. Nice and filing and warming for a cold winter evening. Didn’t bother with the crispy sage leaves at the end.

CharChar ✨· 3 years ago

I sprinkle on a generous amount of dried sage flakes on the butternut squash, and a bit mixed through the rice. The sage compliments the squash beautifully.