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.


  • 1 small onion, chopped
  • olive oil
  • 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
  • parmesan or grana padano, grated to make 2 tbsp, to serve


  • 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

Herby greens and pecorino risotto

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.

Vegan risotto

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