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Butternut Squash Risotto with Spring Greens
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Butternut Squash Risotto

Butternut Squash Risotto is a simple, rice-based delicious quick & easy recipe that can be served anytime. It can be served with any side of green vegetables.
Course rice
Cuisine Indian
Servings 3 people

Ingredients

Ingredients:

  • 1 butternut squash (Use about 500g of the roasted squash in the risotto)
  • Extra Virgin olive oil
  • 2 tbsp Olive oil
  • 1 tbsp extra virgin olive oil
  • Knob of butter
  • 1 white onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme
  • 210 g risotto rice
  • 130 ml white wine
  • 650 ml vegetable stock
  • 20 g freshly grated Parmesan
  • 2 tbsp freshly chopped parsley

Instructions

Method

  • Preheat oven to 180 degrees.
  • Add the peeled diced butternut squash to a roasting pan, drizzle with extra virgin olive oil, season with salt, pepper and a little sugar.
  • Put in the oven and remove when soft and nicely roasted (about 40 minutes).
  • On a medium heat, cook the onion, celery, garlic and fresh thyme in olive oil, extra virgin olive oil and butter until soft.
  • Add risotto rice and stir around for a couple of minutes to coat.
  • Add the white wine and cook for 5 minutes or until most the wine has evaporated.
  • Begin to gradually add the stock, ladle by ladle, until the rice is al-dente (about 15 minutes).
  • To finish the risotto, stir in the chopped roasted butternut squash, parmesan, fresh parsley and season to taste.
  • Cook for a couple of minutes to heat and combine, and serve with some sauteed green vegetables.