Simple squash risotto

Simple squash risotto

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(51 ratings)

Prep: 15 mins - 20 mins Cook: 35 mins


Serves 2
Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Nutrition and extra info

  • Vegetarian


  • kcal864
  • fat51g
  • saturates21g
  • carbs83g
  • sugars17g
  • fibre7g
  • protein19g
  • salt0.94g
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  • 1 butternut squash
  • 4 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600ml vegetable stock
  • 50g unsalted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, crushed
  • 1 bay leaf
  • 1 tsp fresh thyme leaves, picked
  • 140g risotto rice (we like carnaroli)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine
  • 50g Parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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).

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Comments (56)

hideouscreatures's picture

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.

mscupcake's picture

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.

sbloom's picture

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.

pollyparrot2's picture

Does it work without the wine?

gharris88's picture

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

helenw2446's picture

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.

hsmith17's picture

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!!

rosiehunnam's picture

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.


keziaelisabeth's picture

!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.

badbarbz's picture

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

gemmaharris81's picture

So comforting and my favourite risotto!

megisachickle's picture

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

ericaweston's picture

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

kimmydawn1984's picture

Can you make this with pumpkin also?

mandinga's picture

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

janeperry's picture

easy recipe to follow, with a delicous result.


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