Simple squash risotto

Simple squash risotto

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(58 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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Tiffany1983's picture
6th Feb, 2013
This is always a hit when I cook it, really filling and tasty. We have it with some part baked rolls put in the oven. I've never cooked risotto before but I think this recipe would be hard to beat! You could add in some bacon too, if you weren't cooking for vegetarians, however I don't think it needs any meat as its good as it is.
15th Jan, 2013
Broke the traditional rules and cooked this risotto in the oven. Didn't use the fresh thyme. Roasted all the squash. Stirred gorgonzola cheese through the risotto at the end of cooking and topped with the squash. Absolutely gorgeous.
19th Dec, 2012
Love love love this recipe, so tasty.
19th Nov, 2012
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.
5th Nov, 2012
Absolutely yummy, and leftovers froze well too. I didnt have any white wine so used extra stock.
30th Oct, 2012
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.
22nd Oct, 2012
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.
15th Oct, 2012
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.
15th Oct, 2012
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 :)
15th Oct, 2012
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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