Squash, camembert and sage baked risotto

Serves: 4-6 Prepare & Cook:


  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 15 sage leaves
  • 270g risotto rice
  • 500g carrot or butternut squash soup
  • 1 litre hot vegetable stock
  • 300g kabocha squash, thinly sliced into wedges
  • 250g camembert
  • 50g pecans
  • grated parmesan, to garnish


  1. Preheat the oven to 180°C, gas mark 4. Set a large ovenproof tray with 2 tbsp olive oil over a medium heat. Fry the onion for 10-12 minutes, until soft and translucent. Add the garlic and 10 sage leaves and cook for 1 minute more. Tip in the risotto rice, soup and stock. Season, stir well to combine and simmer gently for 3-5 minutes.
  2. Arrange the squash slices on top, pressing into the rice slightly. Nestle the camembert into the rice and cover the tray with foil.
  3. Bake for 20 minutes, stirring the rice halfway and working around the cheese. Discard the foil, top with the remaining sage, drizzle with olive oil and scatter over the pecans.
  4. Cook for 10 minutes more, until the rice is al dente and sage crispy. Garnish the risotto with the parmesan

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