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 Pumpkin And Butternut Squash Risotto?

You need 9 ingredients. The key ingredients include: 2 1/2 cups vegetable stock, 3/4 cup white wine, 2 tbsp olive oil, 1 medium onion, sliced, and more.

Is Pumpkin And Butternut Squash Risotto suitable as vegetarian?

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

How do I store leftover Pumpkin And Butternut Squash Risotto?

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

Pumpkin And Butternut Squash Risotto Recipe

Name: Pumpkin And Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups vegetable stock; 3/4 cup white wine; 2 tbsp olive oil; 1 medium onion, sliced; 12 oz sugar pumpkin, peeled, seeded and cut into small cubes; 12 oz butternut squash, peeled, seeded and cut into small cubes; 1 3/4 cups arborio rice; 1 tsp ground coriander; None None Grated Cheddar cheese, to serve

Try this homemade Pumpkin And Butternut Squash Risotto recipe the whole family will love. Made with vegetable stock, white wine, olive oil and onion. Ea…

This Pumpkin And Butternut Squash Risotto relies on simple, everyday ingredients such as vegetable stock, white wine, olive oil and medium onion, sliced. It comes together quickly and makes 4 servings, at about 1314 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 1/2 cups vegetable stock
3/4 cup white wine
2 tbsp olive oil
1 medium onion, sliced
12 oz sugar pumpkin, peeled, seeded and cut into small cubes
12 oz butternut squash, peeled, seeded and cut into small cubes
1 3/4 cups arborio rice
1 tsp ground coriander
None None Grated Cheddar cheese, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1314 kcal
Category
Vegetarian

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