Roasted Butternut Squash Risotto With Goats Cheese And Sage (Vegetarian and GF)


This risotto is beautifully warming and worth the little effort it takes.

A perfect way to brighten up a cold winter night.

This makes 6 servings.

Macros per serving:

Calories 541, Protein 12.2g, Fats 12.2g. Carbs 87.2g and Fiber 3.2g


  • 250g Roasted Butternut Squash
  • 1 Tbsp Coconut Oil
  • 200g White Onion
  • 1 Tsp Minced Garlic
  • 6 Sage Leaves
  • 150ml White Wine
  • 400g Arborio Rice
  • 1 Litre Vegetable Stock
  • 125g Goats Cheese

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Baking tray
  • Very Large Deep Non Stick Frying Pan
  • Spatula
  • Blender
  • Scales / Measuring Spoons / Measuring Jug
  • Roast your butternut squash at 180C Conventional and 160C Fan for 1 hour

  • Melt your coconut oil in pan over a medium heat

  • Blend onion and sage until finely chopped but not a puree

    Then add to pan and cook for 5 minutes, stirring occasionally.

  • Scoop out butternut squash when roasted

  • Blend until a smooth puree

  • Add butternut squash to pan, mix in well and cook for 2 minutes

  • Add rice, stir in and cook for 1 minute

    Add wine, stir in and cook for 2 minutes

  • Make your stock

  • Add a ladle of stock, stir in, cook until stock absorbed and add a further ladle of stock until all stock used

    Stir continuously

  • Crumble in goats cheese and stir in

  • Remove pan from heat

  • Serve and enjoy.

    This is delicious hot or cold.

    Leftovers make a fab lunch.

    Keeps well in an airtight container in the fridge for 3 days


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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