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How to Cook

Butternut Squash Risotto

This Butternut Squash Risotto brings together sweet, roasted squash and creamy rice for a comforting dish that makes the most of seasonal ingredients. Slowly cooked to achieve the right texture, the rice absorbs the flavour of the stock while the squash adds natural sweetness and depth. Finished with a little Parmesan, it’s a satisfying meal that rewards a bit of time and care in the kitchen.

Prep Time: 5 minutes

Cooking Time: 20-30 minutes

Serves: 2

Method

  1. 1 Pre-heat the oven to 200 degrees.
  2. 2 Toss the diced squash in 2 tbsp of oil, season and sprinkle over the sage.
  3. 3 Roast for 20-30 minutes (or until you can mash the squash).
  4. 4 Heat the remaining oil over a low heat, add the onion and garlic and cook for three minutes until soft.
  5. 5 Add the rice to the pan and stir to coat.
  6. 6 Add the wine and cook until almost evaporated. Using a ladle, gradually add the hot vegetable stock to the pan, cooking until almost evaporated before adding the next ladle.
  7. 7 Continue until the stock is used up. Remove the squash from the oven and roughly mash. Stir through the cooked rice and add parmesan (or vegetarian/vegan alternative).
  8. 8 Season to taste and serve.

Ingredients

  • 1 butternut squash
  • 1 onion
  • 1 tsp dried sage
  • 1 cloves of garlic, finely chopped
  • 275g Arborio rice
  • 1 litre Marigold Bouillon vegetable stock
  • 120ml dry white wine
  • 100g Parmesan (or vegetarian/vegan alternative)
  • 4-6 tbsp olive oil

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