Butternut squash Risotto (Vegetarian).


Butternut squash Risotto (Vegetarian).

Butternut Squash is the perfect winter vegetable and it is very versatile. It is packed full of vitamin A which is great for eyesight, cell growth and function, bone health and even our immune systems. It also contains many other antioxidants and vitamins which makes it the perfect addition to any winter dish. It is also now in season.

note- I have included extra-mature cheddar cheese as a vegetarian alternative to parmesan.

1 onion finely diced
3 cloves of garlic
Small glass white wine (I tend to use half a miniature bottle)
1 small teaspoon turmeric
3/4 packet risotto rice
Boiled kettle
2 Knorr Vegetable Stock pots
Chilli flakes
Salt pepper
1 butternut squash diced (if it is relatively large squash you may find you only need half)
60g approximately, organic butter (adjust to taste)
70g approximately, grated organic extra mature cheddar cheese (adjust to taste)
Roasted pumpkin seeds to garnish (adds a little extra protein and also makes it look fancy)


  1. Preheat the oven to 200C. Place the squash on a baking tray with a little oil and put in centre of oven for about 30 minutes but check occasionally until done.
  2. Meanwhile, sauté the onion and garlic in oil on a medium heat until soft and golden. This should take a few minutes. Then add the turmeric and chilli flakes and fry for a minute. This will release the aromas. Also, make sure the kettle is boiling.
  3. Next add the rice and coat in the oil and onion. Followed by wine.
  4. Allow the alcohol to cook off and wine to be absorbed by the rice
  5. Now add a splash of water to cover the mix and also the stock cubes.
  6. Keep occasionally stirring until water is almost fully absorbed then add more water
  7. Keep repeating step 6 until rice is cooked (usually this takes about 20/25 minutes) by which point the butternut squash should also be done.
  8. Drain the oil from the squash using kitchen towel and add to the risotto. If the squash is ready too soon, don’t worry, just leave to the side and add later.
  9. Finally, add the cheese and butter and adjust to taste as well as the seasoning. Stir to ensure there are no cheese lumps.

Serve with the pumpkin seeds sprinkled on top

This recipe also works well with the addition of spinach for extra vitamin K, Pumpkin when in season, as well as when it is accompanied by oven baked salmon fillets (if pescatarian).

2 thoughts on “Butternut squash Risotto (Vegetarian)

Leave a Reply

Your email address will not be published. Required fields are marked *