Simple squash risotto

Simple squash risotto

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(82 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


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

  • 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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7th Jun, 2020
Still found the poached squash too firm, even after simmering with stock. I would either microwave it or roast all of it. Other than that very tasty. Got three meals out of it, served with warm pittas which was nice.
10th Nov, 2019
delicious and easy to make. First time I've tried making risotto and a friend advised me to use real Italian risotto rice, which made the dish perfect. Use real pumpkin as they are in season right now and always have great flavour
24th Oct, 2019
Made this last night and it was delicious! I used an average-sized butternut squash and ended up with 2 very large portions. No complaints though - we finished the lot. Might try this with pumpkin next week.
Sarah Brennan's picture
Sarah Brennan
15th Jun, 2018
I do not enjoy cooking, however I am a vegetarian so fancied having ago with this risotto. I added mushroom some red pepper and a few chilli seeds and a sprinkle of turmeric. No need for Parmesan or butter if your trying to be healthy, the result is delicious with a little bit of a kick and still creamy.
12th Dec, 2017
Cooked this twice now, each time very tasty, use the recipe as a guide, vary it to suit your tastes and I dont think you'll go wrong. (I added afew extras second time round, but the base recipe is a winner on its own)
29th Oct, 2016
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.
4th Mar, 2016
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.
9th Dec, 2015
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!
11th Oct, 2015
What a delight! I used mushroom stock instead of vegetable stock and the result almost made me tear up, it was so delicious!
15th Jul, 2015
This is one of the best risottos I have ever eaten!


16th Oct, 2013
Hi Christine - & thanks! I could substitute tofu or some other vegan items for the cheese, right?
17th Feb, 2019
Really tasty risotto. I only had half a squash so I put all of that in the stock to poach and replaced the roasted squash with a courgette, cut into semicircular slices, roasted for 15 minutes then stirred in at the end. That worked quite well and added another colour.
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