How to make butternut squash risotto with fried sage and walnut crumble

It looks like we're in for an icy February. Banish the chills with a warming squash risotto

Why don’t you fill me up, butternut?

Butternut squash risotto with fried sage and walnut crumble

Serves 2

Handful of fried sage
1 butternut squash
120ml soya milk
500ml water
40g walnuts
1 shallot
2 tbsp olive oil
150g risotto rice
1 small glass of white wine
Pinch of salt

Fry the sage in a pan with a dash of olive oil until crispy. Remove and place on a plate with kitchen paper and a pinch of salt. Dice the butternut squash and steam or boil until cooked.

For the puree, take two small handfuls of cooked squash and combine in a pan with the soya milk and 180ml of water. Cook until tender before blending and leaving to rest in the fridge. Blend the walnuts until they are a rough powder and keep to one side.

Thinly chop and gently pan fry the shallots in the olive oil, then add the rice and continue to soften until the rice becomes translucent. Add the white wine and reduce, stirring continuously to avoid the rice sticking the pan.

Once all the wine has been absorbed, add 110ml of water and continue to cook. Keep adding the water slowly and stirring until cooked – the rice should be al dente. Add the puree and butternut squash and cook on a high heat for 2-3 minutes, adding a dash of wine and pinch of salt.

Once cooked, spoon the risotto onto a plate, top with the fried sage and a sprinkle of crumbled walnuts.

Recipe from Aubaine.co.uk