Butternut squash risotto
Published: January 6, 2022 at 6:16 PM
Save recipe
Serves 4
Easy
Total time: 30 mins
A star rating of 3 out of 5.5 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour
Low calorie
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this butternut squash risotto, then check out more vegetarian risotto recipes such as our tomato risotto, vegetable risotto, pea risotto and vegan risotto.
For more meat-free options, try our butternut squash pasta, vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.
Ingredients
Nutrition
-
1 small onion
chopped
-
olive oil
-
250 butternut squash
or pumpkin 250g, peeled and diced
-
200g carnaroli or arborio (risotto) rice
-
800ml vegetable or chicken stock
hot
-
a few leaves sage
chopped
-
2tbsp parmesan or grana padano
grated to make 2 tbsp, to serve
Nutrition: per serving
-
kcal241
low
-
fat3.7g
-
carbs45.6g
-
fibre2.9g
-
protein4.9g
-
salt0.5g
Ad
Method
-
step 1
Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.
-
step 2
Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
-
step 3
Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.
Try two more of our meat-free risottos:
Vegetable risotto
Enjoy our vibrant veggie risotto with peas, baby spinach and asparagus. This easy veggie dinner is bursting with fresh flavours from chives, mint, lemon zest and pecorino
Vegan risotto
Fennel, courgette, peas and parsley make for a wonderfully green risotto. This one is flavoured with a little nutritional yeast in place of parmesan, to keep it plant-based.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3 out of 5.5 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue