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 21-40

  • Binder photo Chocolate Lady

    11 January 2012

    Chocolate Lady rated and commented on this recipe

    5 stars

    Gorgeous...one of the nicest things I have made and eaten in ages. I actually fried some streaky bacon and then added them back in at the end. Loved it

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  • Binder photo JodieT

    21 January 2012

    JodieT commented on this recipe

    I loved this risotto, really tasty (I added asparagus) and pretty straight forward. Maybe a little too much oil and butter, I'll cut down on these the next time I make it.

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  • Binder photo hpoet

    13 February 2012

    hpoet rated and commented on this recipe

    5 stars

    Delicious! Added half a sliced green pepper rather than celery, and dried herbes de provence instead of fresh ones, and feta rather than parmesan. That was what I had in stock! Added a couple of snipped fresh basil leaves as garnish , more for looks than anything. Very tasty, quite detailed, but one I will make again. The wine I used was some two-month old dregs from a not-very-good bottle of white wine, but it tasted fine, and I'll never be wasting wine again! We both enjoyed it, and it was pretty cheap...

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  • Binder photo zippiepurplemonkey

    14 February 2012

    zippiepurplemonkey rated and commented on this recipe

    5 stars

    Absolutely stunning!! We're dairy free so I didn't use butter, instead I used a little more olive oil. Really didn't need any cheese, it's soo tasty!

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  • Binder photo Nickynoonah

    28 March 2012

    Nickynoonah commented on this recipe

    I've made this 3 times now and each time it's been a huge hit with friends asking for the recipe. I've also adapted it to make it non-dairy by using dairy free butter such as pure and leaving out the parmesan.

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  • Binder photo supaluc

    11 May 2012

    supaluc rated and commented on this recipe

    5 stars

    Oh my goodness...so so so tasty and for lunch next day cold yum yum! I served this up with some sausages and onions cooked in honey. Perfect recipe :)

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  • Binder photo Emilie M

    18 June 2012

    Emilie M rated and commented on this recipe

    5 stars

    favorite food!

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  • Binder photo Kate Marshall

    22 June 2012

    Kate Marshall rated and commented on this recipe

    4 stars

    Really tasty risotto, I enjoyed making it, it's easy to do. I didn't add quite as much stock as in the recipe though and it took longer than 15 minutes to absorb the liquid, but other than that it is a perfect recipe!

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  • Binder photo zyla

    20 July 2012

    zyla rated and commented on this recipe

    5 stars

    This was the very first risotto I made and it tasted great!! Have since made this 4 times, each outcome was as good as the first. I love the roasted squash on top; it's a very nice touch!

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  • Binder photo RainbowRosebud

    28 July 2012

    RainbowRosebud rated and commented on this recipe

    5 stars

    lovely risotto! didn't have any parmesan and it was still tasty, bet it will be even better with it :) i roasted the squash for a little longer til it was slightly crispy, gave a nice texture against the creamy risotto, my other half described them as 'squash croutons'!

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  • Binder photo Hoja0208

    11 October 2012

    Hoja0208 rated and commented on this recipe

    5 stars

    Lovely recipe! Easy to make however you do need to keep stirring otherwise the rice doesn't cook.

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  • Binder photo Mrs Scott

    12 October 2012

    Mrs Scott rated this recipe

    5 stars

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  • Binder photo elusive_fox

    15 October 2012

    elusive_fox rated and commented on this recipe

    5 stars

    I made this last night as per the instructions, except I omitted the cheese and the butter to make it vegan. What a delicious meal it turned out to be! I'll definitely be making it again, although not every week because although it is easy, it is rather laborious and requires much standing over.

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  • Binder photo Piera B

    15 October 2012

    Piera B commented on this recipe

    Really enjoyed this recipe. I found it needed a little more stock than listed in the recipe. Easy to make and very tasty. I'll definitely make it again :)

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  • Binder photo Tor

    15 October 2012

    Tor commented on this recipe

    This was lovely! I had no celery so through in a leek, I also added some chorizo- wasn't sure how that would pan out but it worked! I also highly recommend the spinach side, very nice touch.

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  • Binder photo Jay Jay

    22 October 2012

    Jay Jay commented on this recipe

    Love risotto but mine are always rubbish. However success followed the recipe and it worked. Simple to make with lovely flavours. Definitely making again and again and again.

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  • Binder photo wee scot

    30 October 2012

    wee scot rated and commented on this recipe

    4 stars

    Delicious. I just roasted all the butternut squash and then mashed half with some stock when it was done and it worked well. Had no fresh thyme so just used dried and a bit of dried oregano which was fine. Didn't use any butter, reduced the olive oil and Parmesan just to cut down on the fat but it was still lovely. A great veggie dish.

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  • Binder photo Beth

    05 November 2012

    Beth rated and commented on this recipe

    5 stars

    Absolutely yummy, and leftovers froze well too. I didnt have any white wine so used extra stock.

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  • Binder photo Foodmonster

    09 November 2012

    Foodmonster rated this recipe

    5 stars

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  • Binder photo Nancy

    19 November 2012

    Nancy rated and commented on this recipe

    5 stars

    By far the best butternut squash risotto I have made It was a good combo with the roasted squash and mashed squash. I will throw away my old reciepe and stick to this one. Only thing I would change is to add a bit more wine.

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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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