Food · Recipe ideas

Butternut Squash Risotto Recipe

Today I thought I’d share one of my favourite recipes – butternut squash risotto! This warm, comforting dish is very simple, and can be easily adapted for vegetarian and vegan diets.

The lovely Sarah (lifewithlilred) has also kindly featured this recipe on her blog here – do check her out, she’s great!

In the UK, butternut squash are harvested throughout summer and autumn, so this dish not only uses fresh, seasonal vegetables, it also reduces our food air miles which is always a great thing to consider.

Serves 4

Ingredients:

  • 1kg butternut squash, peeled and cut into cubes
  • 50g butter (or vegan alternative)
  • 1 brown onion, diced
  • 300g arborio risotto rice
  • 150ml white wine
  • 1.5 litres vegetable stock
  • 50g parmesan cheese (or vegetarian/vegan alternative), finely grated
  • 75g frozen peas
  • Olive oil
  • Salt and pepper
  • Handful of sage (fresh or dried)

Equipment:

  • Large baking tray
  • Medium saucepan
  • Large wide saucepan or deep frying pan
  • Wooden spoon
  • Ladle

Method:

  1. Heat your oven to 200°C/gas mark 7. Mix your chopped squash with some olive oil, salt, pepper, and sage. Spread it over the baking tray and roast it for 30 mins, until it’s soft on the inside but slightly coloured on the outside. Mash half of the squash into a rough puree, and leave the other half whole.
  2. Next, heat up your stock in the medium saucepan – bring it to the boil first, and then lower to a simmer. In the wide saucepan, melt the butter on a medium heat, then add the onion and cook it slowly until it is soft, but not coloured.
  3. Stir the rice into the buttery onions, and keep stirring until the rice is shiny and the grains are starting to become transparent.
  4. Pour in the wine, stir it through and simmer until it has all evaporated. Turn the heat down to low, then start adding the stock (one ladle at a time) and stir continuously. 
  5. Keep going until you’ve used up all of the stock – at this point the risotto should be thick and creamy, with the rice still retaining a bit of bite to it.
  6. Stir the squash puree and peas through the risotto, then add the grated Parmesan. 
  7. Serve, and garnish with the remaining chunks of roasted squash.

And there you have it, so simple! This recipe is great for when you fancy a nice warming meal, and of course you can mix it up by adding your own herbs, spices and flavours if you wish. Let me know if you give it a try!

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