Recipe Created By:

Food and Travel Magazine



ready in

50 minutes



What you will need

  • 350 g Riso Gallo Carnaroli risotto rice
  • 1-1.5 litre Vegetable stock
  • 3 tbsp Extra Virgin Olive Oil
  • 100 g Butter
  • 1 Small onion, finely chopped
  • 1 Leek, finely chopped
  • 500 g Butternut squash, cut into 1cm dice
  • 180 ml Dry white wine
  • 3 tbsp smoked garlic paste, or to taste
  • 80 g Italian hard cheese, grated
  • 2 tbsp Italian hard cheese, grated
  • Italian hard cheese, grated
    For the sage crisps
  • 100 ml olive oil
  • handful young, small sage leaves

How to prepare:

Pour the stock into a large saucepan and bring to a simmer over a gentle heat. Heat the oil and 30g of the butter in a large, deep-frying pan or wok. Add the onion and leek and cook for 5 minutes over a medium heat until the vegetables are starting to soften but haven’t taken on any colour. Add the diced butternut squash and cook for 8-10 minutes until it is just starting to soften.
Add the rice to the frying pan or wok and stir until all the grains are coated and glossy. Pour in the wine and stir constantly until it has been fully absorbed.
Add a good ladleful of hot stock, and bubble until it has been absorbed, stirring constantly. Add another ladleful of stock and stir again until it has been absorbed. Continue in this way until all the stock has been absorbed and the rice is creamy but still has a little bite. Stir in the smoked garlic paste, the grated cheese, remaining butter, chopped rosemary and parsley, then leave to stand for a minute or two.
Meanwhile, to make the sage crisps, heat the oil in a frying pan until hot, then add the sage and sizzle for several seconds until golden. Remove from the oil and drain on kitchen paper, then scatter with sea salt flakes.

Serve the risotto garnished with the crispy sage leaves.



This recipe was featured in the March 2022 issue of Food and Travel magazine. To subscribe today, click here.

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