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Butternut Squash Risotto

  • Author: Michelle Minnaar
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 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


  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.


  • 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! ?


  • Serving Size: 1 serving
  • Calories: 269
  • Sugar: 1.7 g
  • Sodium: 383 mg
  • Fat: 5.2 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 45.4 g
  • Fiber: 2.8 g
  • Protein: 8.4 g
  • Cholesterol: 5 mg