Simple squash risotto

Simple squash risotto

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(60 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 cloves, 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, questions and tips

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3rd Dec, 2013
Made a wine and celery free version of this tonight, and it went down a storm. With a clingy 1 year old I didn't have time for loads of stirring etc. so I just did the first ladle full & then chucked it all in! Loved the roasted squash mixed with the boiled squash. Will defo make again!
26th Nov, 2013
great enjoyed this recipe.. added a bit of chorizo.. needed more stock and wine to ensure the risotto rice cooked through.. but really nice
17th Nov, 2013
Forgot to say , left out celery as I didn't have any. It did need more stock and I did add a little more wine than suggested ( in the cooking ) !
17th Nov, 2013
This was the most delicious risotto I have ever made ! So soft and creamy with the added texture of the roasted squash. Too dark to go and pick fresh thyme and bay leaves , so just added some dried. Brilliant recipe - thank you!
11th Nov, 2013
Made this and the kids loved it :)
23rd Oct, 2013
This is up there with my favourite recipes on this website- such a delight
9th Oct, 2013
Hi Unfortunately my oven i broken would the recipe still work if i gently fried the pumpkin?
9th Apr, 2013
Delicious! Had no thyme so simply left it out. Quick and easy to make. Very generous portions for 2! Would provide 3 or even 4 adequate size portions. Will be making this again.
16th Mar, 2013
Yum! Will definitely be making this recipes again, it's delicious! I gave the roasted squash slightly longer than said though. I also swapped the thyme for parsley (as its all I had) and the Parmesan for extra mature cheddar. Keen to try with the feta as suggested by others
14th Feb, 2013
Great recipe. Suggest roasting the squash twice as long to caramelise it, and crumbling feta on top, which cuts the sweetness. Doesn't need extra butter - the oil from the roasted vegetables is plenty and tastes better anyway. A bit of balsamic or lemon juice also cuts the sweet squash. Darling daughter (18, recent vegetarian) rated this among 'best ever'...


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