Butternut squash risotto

  • serves 2
  • A little effort

This butternut squash risotto is satisfying and easy to cook, making it the perfect meat-free meal that the whole family can enjoy.


Try this butternut squash risotto then check out more risotto recipes, such as our classic vegetable risotto.



  • onion 1 small, chopped
  • olive oil a drizzle
  • thyme 1 sprig, chopped
  • butternut squash or pumpkin 150g, peeled and diced
  • risotto rice 100g
  • vegetable (or chicken) stock 600ml, simmering
  • grated parmesan 2 tbsp


  • Step 1

    Fry the onion gently in 1 tbsp oil until soft but not browned. Add the thyme, squash and rice and stir for a few seconds to coat the grains with oil.

  • Step 2

    step 2

    Add a couple of ladles of stock and bring to a simmer. Cook, stirring until almost all the stock is absorbed.

    Add the rest of the stock a little at a time, cooking until each addition is absorbed, until the squash is soft and the rice al dente and creamy. Season well.

    Divide between 2 bowls and sprinkle with parmesan.

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