Name: Butternut Squash, Sage and Spelt Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large handful of sage, leaves chopped; 125 ml/4 fl oz/½ cup dry white wine or vermouth; 3 tbsp rapeseed/canola or olive oil; salt and freshly ground black pepper; 750 g/1 lb 10 oz peeled and chopped butternut squash or pumpkin; 3 tbsp pumpkin seeds, lightly toasted, to serve; 300 g/10½ oz/2 cups pearled spelt; 1 onion, chopped; 900 ml/30 fl oz/3¾ cups hot vegetable stock; 4 garlic cloves, peeled and left whole

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Butternut squash (or pumpkin) and sage are one of my favourite flavour combinations, especially in a risotto because it has such a comforting feel to it. When you roast the squash it becomes lovely and sweet, which works so well with the slightly woody/bitter flavour from the sage. Pearled spelt is a protein and carbohydrate all in one and great for making into a risotto as the grains are very resilient so it’s hard to overcook (unlike risotto rice).