Butternut Squash Risotto

Butternut Squash Risotto

Older readers know by now I love butternut. I have posted recipes where it is used in two soups, a vegan meal, roasted and even in pâté. It was only a matter of time that I was going to use in classic risotto. The original recipe I found in olive magazine but adapted it slightly to make it healthier. Enjoy.

Butternut Squash Risotto
Serves 4
Preparation: 5 mins – Cooking: 25 mins
Weight Watchers POINTS: 3½
Ingredients
  • 1 onion, chopped
  • 15ml (1 tbsp) olive oil
  • 1 butternut squash or pumpkin, peeled and diced
  • 200g (7 oz) carnoroli (risotto) rice
  • 600ml (1 pint) vegetable or chicken stock
  • 30ml (2 tbsp) grated parmesan, to serve
Method
  1. Fry the onion gently in the olive oil until soft but not browned.
  2. Add the squash and rice and stir until the grains are coated with oil. Add 2 ladles of stock and bring to a simmer.
  3. Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, the squash is soft and the rice is al dente and creamy. Season well. Divide between 4 bowls and scatter with cheese.
Notes
  • In the original recipe it states that you should only use 250g (½ lb) of squash but what about the rest? To my mind, you can chuck it all in, the more, the merrier! ;-)

Related Posts

  1. Simple Butternut Squash Soup
  2. Curried Butternut Squash and Apple Soup
  3. Butternut Squash & Orange Soup
11 Responses to “Butternut Squash Risotto”

  1. Quick and simple risotto recipe. Fab!

    by The Duo Dishes
    on 23. Feb, 2009

  2. I LOVE butternut squash risotto! So comforting and creamy! Beautiful pictures!!

    by Jennifer
    on 23. Feb, 2009

  3. Looks great. Love the vibrant color. I usually roast my squash first to get it a little more caramelized.

    by Marc @ NoRecipes
    on 24. Feb, 2009

  4. I love butternut squash! This looks really pretty and delicious!

    by SarahKate
    on 24. Feb, 2009

  5. What a delicious risotto. I like the beautiful color from the butternut squash.
    Cheers,
    Elra

    by elra
    on 24. Feb, 2009

  6. What a beautiful dish! I love butternut squash myself and this looks like a lovely way to use it! Thanks!

    by Lainie Petersen
    on 24. Feb, 2009

  7. yum. i’ve tried a similar recipe from giada, and i love the creaminess and texture you get from the added butternut squash. the beautiful color doesn’t hurt either.

    by Becky
    on 24. Feb, 2009

  8. Looks really good! Way better than mine. :)

    by Hillary
    on 26. Feb, 2009

  9. Indeed, can’t go wrong with butternut squash, especially in risotto. I tend to add some chorizo too. I’ve always been told that you need to have splash of white wine when making risotto, did you notice it not being there? On a side note, where did you manage to get squash from at this time of year?

    by Matt
    on 17. Mar, 2009

  10. Ooh, I made this recently too and it remains oe of my favourites. Lovely pic!

    by Jeanne
    on 22. Apr, 2009

  11. Can you recommend a cheese that would work with this that is non-dairy? :)
    I CAN eat cheese, but am lactose intolerant.. trying to cut it out as much as possible.

    by Steph
    on 09. Jul, 2009

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