Nothing quite says autumn like this butternut squash risotto recipe! Filled with seasonal vegetables, this risotto will certainly fill a spot - and, it's incredibly easy to make. 


Prep Time: 10 mins

Cook Time: 40 hours

Serves: 4

Ingredients

- 1 butternut squash, peeled and cut into bitesized squares
- 1L vegetable stock
- 1 onion, chopped
- 50g butter
- 300g arborio risotto rice
- 1 cup white wine
- sage, chopped fine
- 3 tbsp oil
- parmesan to serve

Method

1 - Heat your oven to 220C/200C fan/ gas 7. Add a tablespoon of oil into a baking tray, along with the chopped squash and sage. Mix together until it all combines, and roast in the oven for 30 minutes until they’re soft and browned.

2 - As you’re waiting for the squash to cook, it’s a good time to make the risotto. Add your stock to a pan and bring to boil, keeping it on a low simmer thereafter. Melt the butter in a different pan over a low heat, and then add the onions. Cook these for 10 minutes, or until they’ve gone soft. Stir the rice into the onions until they’re coated and until the edges of them look transparent.

3 - Add the wine and simmer until it evaporates. Slowly add your stock one bit at a time, stirring the rice continuously on a low heat for around 20-30 minutes.

4 - Mash half the squash once it’s done roasting and stir it into the rice. Serve with the parmesan and chunks of squash.


Tip: Growing your own butternut squash is the perfect way to add organic produce to your dishes. You could grow butternut squash seeds from early spring to mid summer.