Meals and Courses

Creamy Butternut and Sage Risini

cook 20 mins
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Ingredients
  • 50 g (2 oz) butter
  • 2–3 banana shallots, chopped
  • 2 garlic cloves, chopped
  • 300 g (10 oz) peeled butternut squash, finely chopped
  • 250 g risini or orzo pasta
  • 3 tablespoons pine nuts
  • 700 ml (1 pint 3½ fl oz) hot vegetable stock
  • ½ tablespoon chopped sage
  • 125 g (4 oz) mascarpone
  • 25 g (1 oz) freshly grated Parmesan cheese
  • salt and pepper
  • shredded sage leaves
  • Parmesan shavings (optional)
Directions
  • Melt the butter in a large, deep-sided frying pan and cook the shallots, garlic and squash over a medium heat for 6–7 minutes. Stir in the risini or orzo until coated.
  • Meanwhile, toast the pine nuts in a small, dry frying pan over a medium-low heat for 3–4 minutes, shaking the pan frequently, until golden. Tip on to a small plate and set aside.
  • Pour the stock into the risini, add the sage and a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and simmer for about 10 minutes, stirring occasionally to prevent sticking, until the liquid has been absorbed and the squash and pasta are tender.
  • Stir the mascarpone and grated Parmesan into the risini and set aside to rest for 1–2 minutes.
  • Spoon the mixture into bowls and scatter with the toasted pine nuts, the shredded sage leaves and a few Parmesan shavings, if desired.
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