Roasted squash risotto with wensleydale

Roasted squash risotto with wensleydale

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(32 ratings)

Prep: 35 mins Cook: 40 mins


Serves 4

A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal584
  • fat20g
  • saturates9g
  • carbs87g
  • sugars17g
  • fibre8g
  • protein17g
  • salt1.21g
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  • about 1kg/2lb 4oz peeled, deseeded squash, cubed
  • 1 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…

  • handful pumpkin seeds
  • 1 onion, chopped



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

  • 1 garlic clove, crushed
  • 25g butter



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

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 150ml white wine
  • 1.2l hot vegetable stock
  • 100g wensleydale cheese or vegetarian alternative, crumbled
  • small bunch chives, snipped


  1. Heat oven to 200C/180C fan/gas 6. Toss the squash in the oil in a roasting tin and roast for 15-20 mins until tender and golden. With 4-5 mins to go, toss the pumpkin seeds with a little salt, make a little space amongst the squash and spread out the seeds, then finish roasting. Remove half the squash and purée or mash, and keep the rest warm in a very low oven until ready to serve.

  2. Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1-2 mins. Add the wine and cook, stirring, until the wine has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed. Once all the stock has been added, the rice should be tender and creamy. Stir in the puréed or mashed squash until warm, then season if you like. Serve in shallow bowls, scatter over the reserved roasted squash, crumbled cheese, chives and pumpkin seeds.

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Comments, questions and tips

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11th Jun, 2020
A nice enough dish, definitely needs the cheese, seeds and some rocket to make it a little more interesting. Not bad.
24th Jan, 2019
Lovely risotto very tasty. Now a family favourite.
20th Nov, 2018
This went down treat on a cold winters the guests loved the flavours and creaminess of the risotto. I left out the chives and added an extra 100g of Wensleydale whilst stirring in the liquids. Never tried roasted salted pumpkin seeds before but they really completed the dish! Will be making this again.
Kate Robbo
3rd Oct, 2018
Absolutely gorgeous! As others have mentioned the squash needs longer and I also added bacon and peas, and spring onions instead of chives. Can’t wait to make it again
Sophiehendo's picture
24th Jan, 2018
This was great! I had to make substitutions of spring onion instead of chives, and dolcelatte instead of Wensleydale. I think you could stick any strong cheese in this and it would work. Also, you can make the dish look very pretty with some artful arrangement of the toppings! Agree with other comments regarding the incorrect roasting time, though - no way will squash be mashable after 15 mins. I roasted mine for about 30 in the end. My guests loved it. I'm going to make it again this weekend with some crispy bacon.
25th Feb, 2017
This is a fab risotto it's my favourite and have made a few times you can exchange the Wensleydale for another cheese. I don't bother with the pumpkin seeds and always use vermouth instead of wine but excellent creamy taste a real hit!
28th Oct, 2016
I used a whole onion pumpkin and cut into whole wedges before roasting for about 30mins with 4 cloves of peeled garlic... i then cubed up the cooked pumpkin and mashed half of it + garlic once the risotto was having it final addition of stock i added cubed courgette,broad beans and peas! it was delicious definitely making again soon ..
12th May, 2016
Simply delicious, the roasted pumpkin seeds add a brilliant crunch.
17th Oct, 2015
I know it's meant to be a vegetarian dish but to cater for me eaters in my family I added chorizo and it went perfectly with the taste of the risotto.
20th Jul, 2015
Really tasty recipe!! As stated before, squash needed a little longer roasting. I added some bacon lardons second time round :)


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