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 vegetarian risotto and healthy risotto.

For more veggie options, try our vegetarian lasagnevegetarian moussaka, vegetarian paella and other vegetarian recipes.



  • 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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