Ultimate Butternut Squash Risotto With Crispy Sage And Goats Cheese

1 butternut squash, peeled and cut into cubes and roasted 

1 onion, diced

1 garlic cloves, diced- 450g risotto rice

800ml veg stock- handful of fresh thyme

1 tin of vinca organic white wine-

Handful of parmesan

Squeeze of lemon juice

Whipped goats cheese

Crispy sage leaves cooked in butter 

Start by prepping the squash, cutting into cubes, rubbing on oil, salt and pepper and roasting for 30 minutes. Meanwhile focus on the risotto, cooking diced onion in a large pan for 5 minutes in butter and oil, then add garlic and cook for a further 3 minutes. 

Add the risotto rice and cook off for 1 minute before adding half the stock and let simmer. Continue to add the rest of the stock bit by bit, only when the rice absorbs it all. Add thyme, salt and pepper, wine and let it cook for at least 25 minutes in total. Keep adding extra stock bit by bit, and the rice should be soft when it is ready.

The squash should be cooked by now, so place half of it in a blender and blend with some extra stock to a smooth purée. Add this to the risotto, along with the other half of the chunks of roasted squash, for extra texture. 

Mix in grated parmesan and lemon juice, checking the seasonings, before you’re ready to serve with dollops of goats cheese, extra parmesan on top and crispy sage!

Pro tips for a perfect creamy risotto

• Hot stock only: Cold stock stalls cooking and shocks the rice. Keep it steaming gently beside you.

• Stir with purpose: You don’t need to stir non-stop—just frequently enough to release starch and keep things creamy.

• Season in layers: Salt the onions, season the stock lightly, and finish to taste; Parmesan adds salt too.

• Purée + chunks: The combo gives you luxurious texture without heavy cream.

• Finish off-heat: Stir in Parmesan and lemon away from direct heat to prevent splitting.

Variations and swaps

• Make it vegetarian-friendly Parmesan: Use a vegetarian hard cheese alternative.

• Dairy-light: Skip goat’s cheese and finish with toasted pine nuts and extra lemon.

• Herb switch: Try rosemary instead of thyme for a woodsy note.

• Add greens: Fold in a handful of baby spinach at the end until just wilted.

What to serve with butternut squash risotto

• Peppery rocket salad with lemon and olive oil

• Roasted tenderstem broccoli with almonds

• Garlic-rubbed sourdough for extra comfort