Ok so, this is not exactly a ‘risotto’ recipe, because there is no rice involved! Instead of risotto rice, I’ve used one of my favourite pasta shapes, orzo, to make an ‘orzotto’.
This is literally autumn in a bowl. A rich orzo flavoured with creamy butternut squash and crispy sage. What more could you want on a cool, crisp October night? Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Sage and Butternut Squash ‘Risotto’
Ingredients (serves two generously)
1 small butternut squash, peeled and cut into small chunks (about 600g)
2 tbsp olive oil
25g unsalted butter
Handful of sage leaves, roughly chopped. Any smaller leaves kept whole.
2 cloves garlic, crushed
150ml white wine
300ml vegetable stock
25g parmesan, grated
1. Preheat your oven to 180c fan. Place your chopped butternut squash on a large baking tray and toss with the olive oil and some salt and pepper. Roast in the oven for 30 minutes until soft and beginning to brown.
2. Meanwhile, add the butter to a non-stick pan and melt over a medium-high heat until just foaming. Once starting to foam, drop some of the smaller whole sage leaves into the pan. Cook for 2-3 minutes, flipping them halfway through, until crisp. Place on kitchen paper and set aside.
3. Remove the squash from the oven and put two thirds of it into a food processor or blender along with the vegetable stock and blitz until smooth. Put the remaining third of the squash back into the oven at 120c fan to keep warm.
4. In the same pan you cooked the sage, add the crushed garlic and cook for two minutes over a medium heat. Add the orzo and toss to coat in the garlicky butter. Add the white wine, then simmer until it has reduced, stirring regularly.
5. Add the blitzed squash and stock mix to the orzo and cook, stirring occasionally, for 15-20 minutes. Add 200ml of water to the pan along with half of the grated parmesan and cook for a further 10 minutes until the water has been absorbed and the pasta is cooked.
6. Finally, add the remaining squash, the chopped sage leaves and the remaining parmesan. Stir to combine and add salt and pepper to taste. Divide between two bowls, top with the crispy sage leaves and dig into a bowl of autumnal goodness.