Risotto bowl

Risotto bowl

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Prep: 30 mins Cook: 45 mins

More effort

Serves 4

Upgrade the ultimate comfort food, adding deliciously complementary toppings like chunky butternut squash, fried sage leaves and a scattering of hazelnuts

Nutrition and extra info

Nutrition: per serving

  • kcal619
  • fat24g
  • saturates11g
  • carbs73g
  • sugars9g
  • fibre5g
  • protein20g
  • salt1.1g
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    For the risotto

    • 600g butternut squash or onion squash, peeled, chopped into chunks
    • 3 tbsp 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…

    • ½ tsp freshly grated nutmeg



      One of the most useful of spices for both sweet and savoury

    • 1l chicken stock
    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 white onion, finely chopped



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

    • 2 cloves of garlic, crushed



      Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

    • 300g arborio rice
      Arborio rice

      Arborio rice

      ahh-bore-e-o rice

      The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

    • 125ml white wine
    • 50g parmesan, finely grated



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

    Optional toppings

    • drizzle of basil oil (shop bought or make your own - see tip)
    • 12 sage leaves, fried in olive oil until crisp
    • 2 tbsp hazelnuts



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 3 sesame snaps, broken into pieces
    • 50g parmesan, finely grated



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

    • 1-2 tbsp balsamic glaze
    • 2 tbsp pumpkin seeds, toasted


    1. Heat oven to 220C/200C/gas 7. Spread the butternut squash out in an even layer over a roasting tray and drizzle with olive oil, nutmeg and season well with salt and black pepper. Roast for 35-40 mins or until soft and caramelised at the edges.

    2. While the squash roasts, put the chicken stock in a pan over a low heat and add 100ml boiling water. Keep the stock at a low simmer.

    3. Put the butter in a large, high sided sauté pan over a low heat and add the onion. Cook for 15 mins or until soft then add the crushed garlic and rice. Fry for 1-2 mins then pour in the wine and bring to a simmer. Cook until the wine has been absorbed into the rice then add a ladleful of the hot stock. Stir and cook until that has been absorbed before adding the next ladleful. Keep adding and stirring until all of the stock has been used up and the rice is glossy and tender – should take about 20mins.

    4. Add half of the grated parmesan, cover with a lid let the risotto rest for a few mins before stirring and piling into bowls.

    5. Top the risotto with the remaining parmesan and pieces of roasted squash plus all or some of the suggested toppings.

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    Comments, questions and tips

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    28th Nov, 2016
    Really great recipe, superb textures!
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