Veggie Leek and Butternut Squash risotto with a crunchy walnut and sage crumb

Leek & Butternut Risotto with Walnut & Sage Crumb Recipe

30 Minutes
Serves: 2

A butternut squash and leek risotto, soft garlic and cheesy risotto flavoured with white wine, leek and oven roasted butternut squash, topped with a crunchy walnut and sage crumb

Recipe Ingreds


  • black pepper (to taste)
  • 20 grams butter
  • 0.5 butternut squash
  • 2 cloves garlic
  • 1 leeks
  • 2 tbsp olive oil
  • 40 grams parmesan or pecorino cheese
  • 200 grams risotto rice
  • salt (to taste)
  • 1 stock cube veg
  • 500 ml water
  • 100 ml white wine


  • 0.5 tbsp olive oil
  • 1 slices brown bread
  • salt (to taste)
  • black pepper (to taste)
  • 30 grams walnuts
  • 1 tsp sage (dried)

Recipe with pictures Steps

step 1

  • set the oven to 180C 350F or gas mark 4
  • peel and chop the butternut squash into cube
  • add the butternut squash cubes to the Baking tray and coat the cubes in oil
  • place the butternut in the oven
  • cook the butternut till soft and golden brown

Step 2

  • boil the water and add to the stock cube

Step 3

  • wash and finely slice the leeks

Step 4

  • set a pan on the heat
  • with a 1/4 of the butter and a spot of olive oil
  • add the leeks to the pan
  • cook for a minute or two
  • peel and crush the garlic
  • add the garlic to the pan

Step 5

  • add the white wine, cook till wine has evaporated

Step 6

  • wash the risotto rice
  • add the rice to the frying pan
  • cook until the rice starts to look transparent

Step 7

  • add the stock to the rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
  • The rice should be cooked test it should be soft on the outside with a slight bite in the middle
  • remove the butternut from the oven

Step 9

  • finely grate the parmesan
  • add the parmesan and the remaining butter to the rice
  • add the butternut squash
  • season with salt and pepper
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 8

  • using a food processor blend the walnuts and bread into fresh breadcrumbs
  • heat a frying pan
  • toast the Breadcrumbs, sage and walnuts with a little olive oil
  • season with salt and pepper
  • cook until golden brown

Step 10

  • serve the risotto in individual bowls
  • and sprinkled with breadcumb mix

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 food processor
  • 2 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 1 jug
  • 1 large knife
  • 1 sieve

About our butternut squash and leek risotto recipe

A parmesan, garlic and white wine risotto with sauted leeks and roasted butternut squash topped with a crunchy crumb of toasted breadcrumbs and walnuts flavoured with sage. 

Risotto originates from northern Italy, the base ingredients for risotto are risotto or short grain rice, onions, butter, stock and parmesan. Risottos are flavoured by the addition of other ingredients. 

The short grain rice creates a soft creamy texture, the risotto is flavoured with parmesan, wine, garlic and onions. For veggies their are pecorino cheeses that are suitable for vegetarians and these cheese can be used to replace the parmesan. This risotto is made with leeks and delicious roasted butternut, and flavoured with parmesan, garlic and white wine. The risotto is finished with a crunchy crumb of toasted breadcrumbs and walnuts flavoured with sage. 

More vegetarian risottos

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Spinach and Mushroom Risotto with a Walnut Crumb

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