Simple squash risotto

Simple squash risotto

Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
  2. While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
  3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
  4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).
Try

Sauteed spinach, shallots & garlic

Warm 2 tbsp light olive oil in a frying pan with lid, set over a medium heat and add 25g of finely sliced shallot and 1 finely sliced garlic clove. Stir and cook for 1 min until golden. Increase the heat and add 200g washed young leaf spinach. Stir briefly, then pour in 1 tbsp water and cover tightly to help create steam. Leave for 30 secs, then remove the lid, season and boil rapidly to evaporate any remaining liquid. Simply spoon into a bowl and serve.

864 kcalories, protein 19g, carbohydrate 83g, fat 51 g, saturated fat 21g, fibre 7g, sugar 17g, salt 0.94 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo jog

    03 October 2009

    jog rated and commented on this recipe

    5 stars

    easy recipe to follow, with a delicous result.

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  • Binder photo Mandinga

    03 October 2009

    Mandinga rated and commented on this recipe

    5 stars

    Easily the best risotto I have ever made or eaten. Can't recommend this one highly enough!

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  • Binder photo Kim

    26 October 2009

    Kim commented on this recipe

    Can you make this with pumpkin also?

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  • Binder photo erica

    14 November 2009

    erica commented on this recipe

    Fantastic! My husband made this and got a special treat it was soooo good!

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  • Binder photo Jo Hicks

    30 January 2010

    Jo Hicks rated this recipe

    4 stars

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  • Binder photo megisachickle

    10 September 2010

    megisachickle rated and commented on this recipe

    4 stars

    Loved this risotto - was the best I've ever made

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  • Binder photo Gemma

    20 October 2010

    Gemma rated and commented on this recipe

    5 stars

    So comforting and my favourite risotto!

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  • Binder photo barbz best

    26 November 2010

    barbz best rated and commented on this recipe

    5 stars

    delicous as is but i added half a block of feta cheese at end instead of parmesan. Yummy

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  • Binder photo Cassandra Amy Rose

    18 December 2010

    Cassandra Amy Rose commented on this recipe

    !Very easy and it got rave reviews with all the family! I didn't add any cheese at all, and used parsley instead of thyme.

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  • Binder photo rosiehunnam

    16 January 2011

    rosiehunnam commented on this recipe

    Made this for a vegetarian dinner party and it went down amazingly! Although I didn't have any fresh herbs, I just used a few pinches of mixed herbs from a jar, and it still tasted great. Would advise to roast the squash that goes on at the end for a little longer though, as I did this and it went sort of crisp. Delicious.

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  • Binder photo dizzyduck

    11 March 2011

    dizzyduck commented on this recipe

    Best Butternut Squash Risotto I've ever had!! I doubled the quantities, and I'm so glad I did! Will definitely become a regular meal, can't recommend this recipe enough!!

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  • Binder photo bec_jasper

    24 March 2011

    bec_jasper rated this recipe

    5 stars

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  • Binder photo Becky

    01 May 2011

    Becky rated this recipe

    5 stars

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  • Binder photo helsbels

    10 June 2011

    helsbels rated and commented on this recipe

    5 stars

    this is absolutely beautiful. I didn't have veg stock soused chicken stock and didn't have parmesan either but even without it was gorg so i imagine it would be even nicer if you had all ingredients.

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  • Binder photo Delia's Stepsister!!!!

    26 July 2011

    Delia's Stepsister!!!! rated and commented on this recipe

    5 stars

    This is delicious - really simple to make but packed with flavour. I only used half a squash and this was plenty for two.

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  • Binder photo Tartansanta

    04 August 2011

    Tartansanta commented on this recipe

    Does it work without the wine?

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  • Binder photo sbloom

    06 August 2011

    sbloom rated and commented on this recipe

    5 stars

    Took a long time to make and needed a lot of attention (like every risotto I guess!) but tasted delicious. The roasted squash on top added an additional texture too.

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  • Binder photo MsCupCake

    10 August 2011

    MsCupCake rated and commented on this recipe

    5 stars

    Yum! Had this for dinner tonight with feta - like barbz - and it worked really well. Served it with corn on the cob and together they looked delicious and pretty. Will definitely make again. May make a batch of pureed squash so it's not necessary to bake, fry and boil for one dinner.

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  • Binder photo catriona

    25 October 2011

    catriona rated this recipe

    5 stars

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  • Binder photo Ruth

    19 December 2011

    Ruth commented on this recipe

    Very tasty and very easy! This was my first ever risotto and it worked remarkably well, although I forgot the cheese, I added some Haricot Beans for a little bit of added protein and the dish was generally a success. My only issues were the saltiness (Though I believe this was down to me adding too much stock) and the washing up (of which there was much)!. Will definitely be making again.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

  • 1 butternut squash
  • 4 tbsp light olive oil
  • 600ml vegetable stock
  • 50g unsalted butter
  • 1 small onion , finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves , crushed
  • 1 bay leaf
  • 1 tsp fresh thyme leaves , picked
  • 140g risotto rice (we like carnaroli)
  • 100ml white wine
  • 50g Parmesan (or vegetarian alternative), finely grated
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864 kcalories, protein 19g, carbohydrate 83g, fat 51 g, saturated fat 21g, fibre 7g, sugar 17g, salt 0.94 g

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