Squash Risotto


Serves 4 
Prep time: 
Cooking time:
45 minutes


1 butternut squash, peeled, deseeded and chopped into bite-sized pieces
1 tbsp rapeseed oil
1 tsp ground cumin
1 tsp cinnamon
For the risotto:
½ tsp rapeseed oil
4 shallots, finely sliced
2 garlic cloves, finely chopped
3 celery sticks, finely chopped
200g Arborio or Carnaroli rice
1 litre of fresh hot chicken stock, low-salt
25g parmesan, finely grated
2 tbsp parsley, chopped






  1. Start by roasting your squash: preheat the oven to 220°C / Fan 200°C / Gas Mark 7 and in a roasting tin, add the chopped butternut squash and drizzle with rapeseed oil and the cumin and cinnamon.
  2. Give the squash a good stir so that it has a good covering of oil and spices.
  3. Roast in the hot oven for 30-45 minutes, or until tender.
  4. Next, the risotto: in a large non-stick saucepan, heat the rapeseed oil over a medium heat, adding the chopped shallots, once hot. Lower the heat and cook for 10 minutes, until soft.
  5. Add the garlic and celery, cooking for another 4 minutes.
  6. Add the Arborio rice, stirring over the heat for 1 minute and ensuring the grains of rice are covered in oil.
  7. Pour a little of the stock into the pan; bring to the boil and continue to stir until it has been absorbed by the rice.
  8. Cook the risotto gently, adding the stock bit-by-bit to the rice and stirring, until absorbed. This should take about 20 minutes.
  9. The risotto should be creamy and not dry, and to taste the rice should be tender whilst still having a bite to it.  
  10. Stir in the parmesan, cooked butternut squash and parsley.
  11. Remove from the heat and serve!


Don’t have a butternut squash? Instead try replacing with mushrooms or steamed spring vegetables e.g. asparagus and garden peas.