Butternut Squash Risotto

This risotto is simple to make and celebrates the beautiful, autumnal taste of butternut squash.

Preparation Time:
Cooking Time:
Yield: 2 servings


  • 100g butternut squash
  • 40mL sunflower oil (~36.4g)
  • 1 yellow onion (~175g)
  • 2cloves garlic (~12g)
  • 50mL dry, white wine (~50g)
  • 1 very low salt vegetable stock cube (~10g)
  • 140g arborio risotto rice
  • 350mL water (~350g)


  1. Preheat the oven to 180°C.
  2. Peel the squash and chop into small cubes, taking care to remove any seeds.
  3. Coat the cubes in about 15mL of oil, spread out on a baking tray and place in the oven for 20 minutes.
  4. Finely chop the onions and fry on a low heat with about 25mL oil in a non-stick pan.
  5. Stir the onions occasionally, they should lightly brown/caramelise over about 10 minutes, do not let them burn.
  6. Mince the garlic and add to the pan, fry for another minute.
  7. Add the white wine and allow it to boil until it's reduced to half of its volume.
  8. Use the stock cube and boiling water to make the stock
  9. Wash the rice in a sieve under the tap and add to the pan, stirring to coat.
  10. Add half of the stock to the rice, the squash should be almost ready now, so add that to the pan as well.
  11. Bring to the boil, then cover and simmer for 10 minutes.
  12. Add half of the remaining stock (a quarter of the original) and simmer again for 5 to 10 minutes, resist the urge to stir, the heat should be low enough to prevent sticking.
  13. Add the remaining stock and simmer until all of the stock has been adsorbed. The rice should be fully cooked, but still have a slight chewiness to it.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (436g)
Energy 495kJ 2163kJ
Energy 118kcal 517kcal
Fat 4.7g 20.5g
  of which saturates 0.72g 3.2g
Carbohydrates 16.3g 71.1g
  of which sugars 1.4g 6.3g
Fibre 1.1g 4.9g
Protein 1.6g 6.9g
Sodium 25.1mg 109mg
  as salt 0.06g 0.28g
Fruit/veg portions 0.41 1.8

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.