Squash, Pea and Sage Risotto
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.
From the book
Annabel’s Family Cookbook
Fuss-free recipes to get the whole family round the table
Quick weeknight dinners and feasts for the weekend
Creative ideas for snacks and lunch boxes
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Introduction
Butternut squash with fresh Parmesan and sage is one of my favourite flavour combinations for a risotto.
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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