Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large butternut squash; 2 tablespoons chopped rosemary; 2 tablespoons olive oil; 1 pint chicken stock; 3 12 ounces butter, softened; 1 red onion, finely chopped; 1 celery, finely chopped; 10 12 ounces risotto rice; 3 ounces parmesan cheese, finely grated; freshly ground salt and pepper; toasted pumpkin seeds, to garnish

Servings: persons

1 large butternut squash
2 tablespoons chopped rosemary
2 tablespoons olive oil
1 pint chicken stock
3 12 ounces butter, softened
1 red onion, finely chopped
1 celery, finely chopped
10 12 ounces risotto rice
3 ounces parmesan cheese, finely grated
freshly ground salt and pepper
toasted pumpkin seeds, to garnish

1
Preheat the oven to 350F Cut the squash into quarters and remove the seeds.
2
Dice the flesh into 1in cubes and toss with rosemary and olive oil.
3
Place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
4
Heat the chicken stock and keep warm.
5
Melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
6
Remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
7
Return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
8
Add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
9
Repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
10
Stir in the remaining butter and Parmesan cheese.
11
Stir and season with salt and freshly ground black pepper.
12
Garnish with pumpkin seeds and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 1 large butternut squash, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, 1 pint chicken stock, and more.

Yes, Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Risotto

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