Butternut risotto

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• kyoko

  06 November 2007

  kyoko rated this recipe

  

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• muffyrat

  18 November 2007

  muffyrat rated and commented on this recipe

  

  kids enjoyed this too as flavours not too strong, nice and simple.

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• lisa

  10 December 2007

  lisa rated and commented on this recipe

  

  quick and easy, loved by all.

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• angel

  10 January 2008

  angel rated and commented on this recipe

  

  made this today for the first time and im hooked its delicious i also added some cubed pineapple and a little pineapple juice. this is lovely hot or cold

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• Nam Nam

  19 January 2008

  Nam Nam commented on this recipe

  This was lovely. We made it with pumpkin. Our 1 year old son loved it aswell, so I'll be definately making this again.

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• Lily

  05 April 2008

  Lily rated and commented on this recipe

  

  I made this last night as a last minute thing and it was really easy to do. It certainly didn't taste like a low calorie recipe which was great but my only negative was that I found the portion sizes to be slightly on the small size if you follow the servings they suggest here.

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• raquelc

  31 May 2008

  raquelc rated and commented on this recipe

  

  Extremely bland. Butternut squash took an age to cook. I'll stick to (porcini) mushroom risotto in future. Far more flavoursome.

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• Jemma

  22 July 2008

  Jemma commented on this recipe

  I made this with sage instead of thyme, it goes really well with butternut squash, and also added some garlic to the onion. Try adding some chopped grilled bacon, and perhaps some chicken.

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• tweedle29

  06 August 2008

  tweedle29 rated and commented on this recipe

  

  Loved this, thought it was delicious. Only served three of us and quite small portion sizes, but i found it surprisingly filling. I added extra squash too, to make it even more healthy. Will be making again!

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• sally

  07 October 2008

  sally rated and commented on this recipe

  

  Lovely. I oven roasted the squash first as I doubted it would cook through with the rice, and added it near the end of cooking.

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• TheEdda

  28 December 2008

  TheEdda rated and commented on this recipe

  

  Very easy, very healthy -- but slightly lacking in taste? It feels like baby food, for some reason. And the thyme can be a bit overpowering. Still, a good filler :)

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• Jayzee

  12 March 2009

  Jayzee rated and commented on this recipe

  

  Fab risotto altho i made almost completely different by ommiting the herbs, adding pancetta and peas and swapped 100mls of stock for white wine! That's the magic of risottos though! Gorgeous! x

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• Ash

  07 June 2009

  Ash rated and commented on this recipe

  

  I have been cooking this regularly for months and I love it - I replace 100ml of the stock with white wine, and serve it with a gammon steak...delicious! (Oven roasting the squash first makes it even better)

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• Jill

  30 November 2009

  Jill rated and commented on this recipe

  

  Made this last night and it was a hit! I roasted the squash first as other readers suggested. It also only served 2 of us. But will definitley be making it again!

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• Fitzio

  08 December 2009

  Fitzio rated and commented on this recipe

  

  I made this tonight as per the original recipe but used dried thyme instead of fresh. We thought it was a little bland, and lacked something, but it was edible. I would make it again in future, but add some pancetta and white wine, and also more parmesan cheese. It needs a lot of seasoning to make it flavoursome. I served it with garlic bread which gave it added flavour and this helped.

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• Ezme

  15 December 2009

  Ezme rated and commented on this recipe

  

  I make this regularly now and adore it! I roast the butternut with garlic first (or use last nights leftover butternut as I eat a lot of it!) and add some lean bacon or just the medallions from back bacon. Especially great for lunch when I'm working over dinner!

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• TLR

  18 December 2009

  TLR rated this recipe

  

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• lucimakesfabcake

  23 December 2009

  lucimakesfabcake rated this recipe

  

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• tiara_amethyst

  06 January 2010

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• Anne

  17 February 2010

  Anne rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4264/

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Ingredients

• 1 small onion , chopped
• olive oil
• 2 sprigs thyme , chopped
• 250g butternut squash or pumpkin, peeled and diced
• 200g risotto rice
• 600ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
• 2 tbsp grated parmesan or Grana Padano, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Vegetarian, Egg-free, Low-fat, Nut-free

Ingredients

• 1 small onion , chopped
• olive oil
• 2 sprigs thyme , chopped
• 250g butternut squash or pumpkin, peeled and diced
• 200g risotto rice
• 600ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
• 2 tbsp grated parmesan or Grana Padano, to serve

Per serving

243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8 g, saturated fat 1.4g, fibre 2.0g, salt 0.6 g

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