Simple squash risotto

Simple squash risotto

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(58 ratings)

Prep: 15 mins - 20 mins Cook: 35 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal864
  • fat51g
  • saturates21g
  • carbs83g
  • sugars17g
  • fibre7g
  • protein19g
  • salt0.94g
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Ingredients

  • 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

    Butter

    butt-err

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

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 1 celery stick, finely chopped
    Celery

    Celery

    sell-er-ee

    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

    Parmesan

    parm-ee-zan

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

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).

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Comments, questions and tips

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redellie
29th Oct, 2016
5.05
Absolutely gorgeous!! Used chicken instead of veg stock as I think this gives more flavour and shallots instead of onion. Didn't have any celery but it still tasted amazing. Will be making again for sure.
Luciferloo
4th Mar, 2016
5.05
Forgot the celery and added chicken stock as I'm not totally veggie. The other half had one of those 'do I really have to eat this?' looks on his face but we both really enjoyed it. Was creamy and tasty. Definitely will be cooking this again.
Djwcruisejunkie
9th Dec, 2015
5.05
Added mushrooms with celery (2 sticks) & used Italian seasoning as no fresh herbs. Used chicken stock. Roasted all squash in oven and added at the end. Yum!
hexekind
11th Oct, 2015
5.05
What a delight! I used mushroom stock instead of vegetable stock and the result almost made me tear up, it was so delicious!
Leopoldoni
15th Jul, 2015
5.05
This is one of the best risottos I have ever eaten!
veggiegourmet
24th Mar, 2015
5.05
This is definitely the best squash risotto recipe I've tried, the whole family loved it. Cooking half the squash in stock and mashing it gives the finished risotto such a creamy finish, it really transforms it. Delicious!
yvonne2462
2nd Mar, 2014
Plenty for two people. I only used half a squash and it was more than enough. Husband said that it was okay for a veggie meal. Took about 45mins....tasty
patriciaf
28th Jan, 2014
Delicious but somewhat altered. Replaced the herbs and garlic with some chilli. Roasted the squash in Ras el Hanout and omitted parmesan. Not sure if a Moroccan risotto is allowed but it was lovely all the same
minty88
22nd Jan, 2014
5.05
Love love love this! It's so easy and has now become a firm favourite in out house! I serve it with chopped up with HECK chicken Italia sausages! They go realllllllly well!
susaneardley
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!

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pommygranate
16th Oct, 2013
Hi Christine - & thanks! I could substitute tofu or some other vegan items for the cheese, right?
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