How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Risotto Cake Recipe?

You need 9 ingredients. The key ingredients include: 1 x Butternut squash, peeled, deseeded and cut into 2cm (1 inch) dice, 3 Tbsp. Extra virgin olive oil, 1 x Red onion, finely minced, 1 lrg Carrot, peeled and cut into small dice, and more.

Is Butternut Risotto Cake Recipe suitable as baking & desserts?

Yes, Butternut Risotto Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Butternut Risotto Cake Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Risotto Cake Recipe

Name: Butternut Risotto Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Butternut squash, peeled, deseeded and cut into 2cm (1 inch) dice; 3 Tbsp. Extra virgin olive oil; 1 x Red onion, finely minced; 1 lrg Carrot, peeled and cut into small dice; 250 gm Risotto rice, (8oz); 2 x Vegetable stock cubes, made up to 1 litre (1 3/4 pints) with water; 1 Tbsp. Fresh oregano, finely minced; 1 Tbsp. Fresh thyme, finely minced Freshly grnd black pepper; 50 gm Semolina, (2oz)

Bake this irresistible Butternut Risotto Cake at home. Made with Butternut squash, Extra virgin olive oil, Red onion and Carrot. Easy step-by-step instr…

This Butternut Risotto Cake relies on simple, everyday ingredients such as extra virgin olive oil, x red onion, finely minced, gm risotto rice, (8oz) and fresh oregano, finely minced. It comes together quickly and makes 4 servings, at about 22813 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Butternut Risotto Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 x Butternut squash, peeled, deseeded and cut into 2cm (1 inch) dice
3 Tbsp. Extra virgin olive oil
1 x Red onion, finely minced
1 lrg Carrot, peeled and cut into small dice
250 gm Risotto rice, (8oz)
2 x Vegetable stock cubes, made up to 1 litre (1 3/4 pints) with water
1 Tbsp. Fresh oregano, finely minced
1 Tbsp. Fresh thyme, finely minced Freshly grnd black pepper
50 gm Semolina, (2oz)

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Quick Info

Servings
4 servings
Calories
22813 kcal
Category
Baking & Desserts

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