Roast Squash, Tomato & Sage Risotto with Burrata

This creamy, flavour-packed risotto is more than just dinner—it’s a hug in a bowl. The sweet roasted squash, bursting tomatoes, and crispy sage create an incredible depth of flavour, while the burrata melts into everything, making it extra indulgent.

It’s the perfect dish for a cosy night in. Just pour yourself a glass of wine and enjoy every creamy, cheesy bite!

Serves: 4

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins

Ingredients:

For the Roasted Veg:

  • 770g butternut squash, chopped into 1cm thick pieces

  • 400g tomatoes on the vine

  • 4 tbsp extra virgin olive oil

  • Salt & pepper, to taste

For the Risotto:

  • 3 tbsp extra virgin olive oil

  • 8 garlic cloves, diced

  • 400g risotto rice

  • 1.8L hot vegetable stock

  • 1 glass dry white wine

  • 25g grated Grana Padano (or Parmesan)

  • 1 ball burrata

  • Squeeze of lemon (optional)

  • Handful of sage leaves, gently fried in oil

Method:

Step 1: Roast the Squash & Tomatoes

  1. Preheat the oven to 200°C (fan 180°C, Gas Mark 6) and line a baking tray with parchment paper.

  2. Add the chopped squash to the tray, drizzle with 2 tbsp olive oil, season with salt & pepper, and toss to coat.

  3. Roast in the middle of the oven for 30 minutes until golden and soft.

  4. Place the tomatoes on another tray, drizzle with 2 tbsp olive oil, season, and roast for 20-25 minutes until blistered.

  5. Set both aside when done.

Step 2: Cook the Risotto

  1. While the veg roasts, set a large saucepan over medium-high heat and warm the remaining 3 tbsp olive oil.

  2. Add the garlic and sauté for 2 minutes.

  3. Stir in the risotto rice, then pour in the white wine, letting it absorb fully.

  4. Add the hot vegetable stock, one ladle at a time, stirring constantly.

  5. After 15 minutes, stir in the roasted squash and remove the tomatoes from the vine, adding them to the risotto.

  6. Continue cooking until the rice is creamy but still has a slight bite (around 18-20 minutes total).

Step 3: Finish & Serve

  1. Stir in the grated cheese, breaking up some of the squash with your spoon.

  2. Season with salt, pepper, and a squeeze of lemon (if using).

  3. Serve immediately, topped with burrata, crispy sage, and extra cheese.

DINNER PARTY, ITALIAN, VEGETARIANNina Parkerrisotto, butternut squash, sage, vegetarian