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
3 Tbsp. olive oil
50 g fresh or dried white breadcrumbs
Small handful fresh sage leaves
1 onion, finely sliced
2 garlic cloves, crushed
500 g butternut squash, peeled and cut into 2cm chunks
300 g risotto rice
1 .3 litre hot vegetable stock
2 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
