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
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
- Fry the onion gently in the olive oil until soft but not browned.
- Add the squash and rice and stir until the grains are coated with oil. Add 2 ladles of stock and bring to a simmer.
- 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!
Quick and simple risotto recipe. Fab!
I LOVE butternut squash risotto! So comforting and creamy! Beautiful pictures!!
Looks great. Love the vibrant color. I usually roast my squash first to get it a little more caramelized.
I love butternut squash! This looks really pretty and delicious!
What a delicious risotto. I like the beautiful color from the butternut squash.
Cheers,
Elra
What a beautiful dish! I love butternut squash myself and this looks like a lovely way to use it! Thanks!
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.
Looks really good! Way better than mine.
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?
Ooh, I made this recently too and it remains oe of my favourites. Lovely pic!
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.
I tired this and it came out yummy! I just added some marjoram because I felt it needed an extra bit more “Italian”. The left overs the next day was even better!
Instead of Parmasen, I used 2 wedges of laughing cow cheese and melted it right in with the risotta. It was creamy and less fattening. Any other way, this recipe was surely simple and delicious!