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

Leek & Butternut Risotto with Walnut & Sage Crumb Recipe

Name: Leek & Butternut Risotto with Walnut & Sage Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Cuisine: italian
Ingredients: black pepper (to taste); 1 slices brown bread; 20 grams butter; 0.5 whole butternut squash; 2 cloves garlic; 1 whole leeks; 2.5 tbsp olive oil; 30 grams parmesan or pecorino cheese; 120 grams risotto rice; 1 tsp sage (dried); salt (to taste); 0.5 cube stock cube veg; 30 grams walnuts; 500 ml water; 100 ml white wine

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

Risotto

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

topping

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

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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

Pea Asparagus and Crushed Parsnip Crisps Risotto

Spinach and Mushroom Risotto with a Walnut Crumb

Garlic, Thyme & Mascarpone Risotto

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20 Minutes