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Butternut Squash & Sage Risotto: Recipe

Usher in the winter season with this deliciously healthy and nourishing risotto, made with winter vegetable butternut squash. It's the perfect lunch or dinner dish, served with a side of herb-crusted parmesan crostini or garlic bread. 


  • Pomace Olive Oil (20 ml or 1.5 tbsp)
  • Garlic (30 g or 2 tbsp, chopped)
  • Dried red chillies (5 g or 1 tsp)
  • Rosemary (5 g or 1 tsp)
  • Butternut Squash, roasted and pureed (1.5 cups)
  • Rudrapur rice (2 cups cooked)
  • Salt, to taste
  • Black pepper (5 g or 1 tsp)
  • Parsley, chopped (30 g or 2 tbsp)
  • Cherry Tomatoes (1/4 cup, halved)
  • Mascarpone Cheese (15 g or 1 tbsp)



Serves 2-3 people 

  1. Gather all ingredients and process vegetables.
  2. In a pan over medium flame, add olive oil, then crackle the garlic, chili and rosemary.
  3. Add the butternut squash puree, cook along with the spices.
  4. Add the rice and cook together. Mix well. Add salt and pepper, parsley and cherry tomatoes.
  5. Once the risotto is blended and consistency is creamy, add the mascarpone cheese. Serve hot.


We recommend you buy all ingredients Organic for a healthy and nourishing meal for you and the planet. Order your Organic foods


Priyam Kumar is Executive Chef at Devang House. He graduated from the Systematic Training and Education Program run by the Oberoi Hotels & Resorts. After 5 years of hands-on experience with the Oberoi group, he worked with celebrity chefs across New Delhi for 3 years. Priyam joined Devang to spread awareness among youth that healthy eating is the key to a holistic lifestyle and is here to spread the Joy of Being through his food.