Butternut Squash Risotto

Last night I made a butternut squash and sage risotto, and we thoroughly enjoyed it (despite the fact that it was a little bit burnt around the edges, as you will see from the photo!). I found the recipe on the Good Food website a few months ago, as I had been looking to make a risotto for a while, and I thought that the creaminess of the squash would complement the risotto really well, and it didn't disappoint. Since we first tried it, it has become a firm favourite in our house.

I have adapted the recipe a little, as it does call for fresh sage, and as we only had dried in the cupboard, but it works just as well. I also used Grana Padano cheese instead of Parmesan, but again, the taste was just as good.

As you will see from the recipe, half the squash is mashed and stirred through the risotto, while half is kept aside, and served whole on top of the risotto, which gives it a lovely chunky texture.

Although it can be quite laborious to peel the butternut squash, I think that the end result is so delicious that it's worth the effort!