Winter warmer hearty risotto

Winter warmer hearty risotto

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(9 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4
This butternut squash, pea and sweetcorn risotto is a vegetarian one-pot that kids will love - a great way to get in 3 of their 5 a day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal705
  • fat10g
  • saturates3g
  • carbs131g
  • sugars18g
  • fibre9g
  • protein18g
  • salt1.5g
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  • 1 medium butternut squash
  • 2 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…

  • pinch of nutmeg, or pinch of cinnamon



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

  • 1 red onion, finely chopped
  • 1 vegetable stock cube
  • 2 garlic cloves, crushed
  • 500g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

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

  • 100g frozen peas
  • 320g sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 tbsp grated parmesan (or vegetarian alternative)



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

  • handful chopped mixed herbs of your choice


  1. Heat oven to 200C/180C fan/gas 6. Peel the butternut squash, slice it in half, then scoop out and discard the seeds.

  2. Cut the flesh of the butternut squash into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the squash, and season with black pepper, and nutmeg or cinnamon. Transfer the squash to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.

  3. Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.

  4. In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.

  5. Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice.

  6. Gradually add the rest of the stock to the pan, a little at a time, stirring constantly, waiting until each addition of stock is absorbed before adding more. Do this until the rice is cooked through and creamy – you may not need all the stock. This should take 15-20 mins. Take the roasting tin out of the oven – the squash should be soft and cooked.

  7. Add the squash, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.

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Comments, questions and tips

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Sarah Cook's picture
Sarah Cook
1st Jan, 2019
I agree with the last comment left. Very bland. There are much better risottos on this website to make.
19th Sep, 2016
Disappointing. Very bland and wouldn't make again.
9th Jan, 2016
Love this recipe, great for cold winter nights, quick to make to! Served on a bed of spinach which worked really well
9th Feb, 2015
The colour wasn't as warm and rich as in the photo, but it was still delicious.
31st Jan, 2015
This was a lovely risotto. I used a white onion and chicken stock for extra flavour. I found I needed to roast the squash on a higher oven temp and for longer then stated but other then that it was a quick tasty and easy recipe that I have already done several times
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