Vegans and meat-eaters alike will love this butternut squashrisotto. A hearty risotto is topped with a crunchy breadcrumb topping and coming in at only 56p per portion, you really can't go wrong.
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Yields:
4
Prep Time:
50 mins
Cook Time:
50 mins
Total Time:
1 hr 40 mins
Cal/Serv:
490
Ingredients
3Tbsp.
olive oil
50g
fresh or dried white breadcrumbs
Small handful fresh sage leaves
1
onion, finely sliced
2
garlic cloves, crushed
500g
butternut squash, peeled and cut into 2cm chunks
300g
risotto rice
1
.3 litre hot vegetable stock
2Tbsp.
nutritional yeast, see GH TIP, we used Marigold Engevita
Directions
Step 1Heat 1tbsp oil in a large, deep frying pan over medium heat and cook the breadcrumbs and plenty of seasoning for 4min, stirring regularly, until golden and crisp. Add the sage and cook for 30sec more. Tip on to a plate and return the pan to the heat.
Step 2Add remaining 2tbsp oil and the onion and cook for 10min, until softened. Stir in the garlic, squash and rice and cook for 1min. Gradually add the hot stock a ladleful at a time, adding each ladleful only when the previous 1 has been absorbed. Stir well after each addition. Continue adding stock and stirring until the rice is tender – about 25-30min (adding more or less stock as needed).
Step 3Stir in the nutritional yeast and plenty of seasoning. Divide between 4 bowls and top with the crispy sage breadcrumbs. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
