Butternut Squash Risotto


Prep time
10 Minutes
Cooking time
25 Minutes
Serves 4
This tasty vegetarian risotto is bursting with winter flavours! It's simple to make and delicious to eat on a cold evening.
1 Butternut Squash, cubed
2tsp mixed Italian herbs
2tbsp vegetable oil
1 medium red onion
1tsp black pepper
1tsp salt
1 frozen garlic cube, or 2 fresh garlic cloves
300g risotto rice
500ml vegetable stock
50g butter
1/2 bottle Roast Red Pepper Sauce

Cooking Method

  1. Preheat oven to 200 (fan). Add a tablespoon of vegetable oil to a baking dish and chop butternut squash into cubes.

  2. Sprinkle with Italian mixed herbs and place in the oven for 15 minutes.

  3. While the squash is cooking in the oven, finely chop your red onion. Heat 1tsp of oil in a pan (on medium to high) and cook onions until golden.

  4. To the pan, add 1tsp of the following; black pepper, salt, mixed Italian herbs and your garlic cube or cloves.

  5. Once the squash is cooked, mash and then add to pan with onions and let cook for 4-5 minutes.

  6. Add rice to the pan and let brown a little bit whilst stirring continuously.  Once slightly browned, add vegetable stock and butter to pan and let cook on medium heat for 20 minutes whilst stirring often.  If your liquid soaks up and rice still seems too hard, you can add some boiling water and cook until you reach your desired texture.

  7. Once you feel your risotto is almost done, add half a bottle of the Roast Red Pepper Sauce and stir in.

  8. Serve with a sprinkle of herbs (and parmesan shavings if you’re feeling fancy!).

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