Butternut Squash Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
475 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Risotto
Description
This risotto begins with roasting cubed butternut squash tossed in olive oil, intensifying its natural sweetness and softening its texture. Meanwhile, shallots and garlic are gently cooked in olive oil before adding arborio rice, which toasts briefly to coat each grain in oil. White wine is added and reduced, imparting acidity and depth.
Warm vegetable stock is ladled incrementally into the rice mixture, stirred repeatedly to coax out the rice's creamy starch over 20 to 25 minutes. The roasted squash is stirred in with crème fraîche and parmesan cheese, which enriches the creamy consistency. Fresh chopped basil contributes an herbaceous note, and seasoning with salt and pepper rounds out the flavors.
Served garnished with extra basil and pine nuts, this risotto combines tender, creamy rice and soft squash cubes with crunchy nutty texture. It serves as a filling yet refined vegetarian main or side dish.
Substitutions such as brown rice require longer cooking and influence texture. Adding sautéed vegetables like aubergine, pepper, or courgette during roasting can broaden flavors. Vegan options include plant-based crème fraîche and cheese alternatives. Freezing is not recommended as it alters risotto's texture.
Ingredients
- 270 g arborio rice used for risotto
- 1 butternut squash cubed and roasted
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 4 shallot diced
- 3 garlic crushed, clove
- 1000 ml vegetable stock
- 150 ml white wine
- 4 tablespoon crème fraîche
- 2 tablespoon basil chopped (plus some extra for serving, fresh
- 50 g parmesan grated
- 1 pinch sea salt for seasoning
- 1 pinch black pepper for seasoning
- pine nuts to serving
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Cut 1 Butternut squash into cubes.
- Mix the squash with 1 tablespoon Olive oil and roast for 40 minutes
- Heat1 tablespoon Olive oil in a large pan and cook 4 Shallots and 3 Garlic clove and gently cook for around 5 minutes, until soft.
- Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
- Add 150 ml White wine and cook until most (but not all) has reduced.
- Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
- Stir in the butternut squash, 4 tablespoon Creme fraiche, 50 g Parmesan, 2 tablespoon Fresh basil and 1 pinch Sea salt and ground black pepper.
- Mix well and serve.
- Top with more basil and Pine nuts.
Notes
- Brown rice can be substituted for arborio rice but will require longer cooking time and produces a different texture.
- Adding roasted vegetables like aubergine, pepper, or courgette alongside the butternut squash gives the dish more variety.
- Incorporate spinach before serving for extra greens.
- Make a vegan version by using vegan crème fraîche and a vegan hard cheese alternative.
- For creamier texture, blend some roasted squash and stir it into the risotto.
- Do not freeze the risotto, as freezing affects its texture negatively.
- Fresh basil can be replaced with sage if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 475kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 1224mg | 51% |
| Potassium | 868mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 20802IU | 416% |
| Vitamin C | 43mg | 48% |
| Calcium | 273mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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