Butternut Squash Risotto is a simple recipe that is ready in under 20 minutes. Due to the healthy ingredients, this recipe is vegetarian and counts towards your daily intake fruit and vegetables. Also it is possible to use vegetables such as Pumpkin and other squashes to vary the flavours and textures.
Butternut squash risotto is the epitome of comfort food, offering a creamy, luxurious texture and a rich, satisfying flavour. This recipe, which features Parmesan and goat’s cheese along with a robust vegetable stock, transforms simple ingredients into a dish that is both elegant and comforting. Perfect for a cosy dinner at home or an impressive dish for guests, this risotto is sure to become a staple in your culinary repertoire.
The key to a great risotto lies in its ingredients. Butternut squash provides a natural sweetness and a vibrant colour, making it the star of the dish. Parmesan cheese adds a sharp, nutty flavour, while goat’s cheese contributes a tangy creaminess that elevates the risotto to new heights. Vegetable stock forms the base of the risotto, infusing each grain of rice with depth and richness.
Serving Suggestions: Finishing Touches
Serve your butternut squash risotto hot, garnished with freshly chopped parsley for a burst of colour and freshness. Pair it with a crisp green salad and a glass of chilled white wine to complement the creamy, savoury flavours of the risotto.
In conclusion, butternut squash risotto with Parmesan and goat’s cheese is a delightful dish that brings warmth and comfort to any meal. The combination of creamy rice, sweet butternut squash, and rich cheeses creates a symphony of flavours that is both satisfying and sophisticated. This recipe is perfect for those looking to impress with minimal effort, delivering a gourmet experience with each delicious bite.
Butternut Squash Risotto
A simple recipe that works every time. Using the microwave makes this an ideal meal when in a rush.
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Servings: 4 people
Calories: 493kcal
Ingredients
- 1 medium butternut squash peeled and diced
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 300 g Arborio rice
- 1 litre vegetable stock
- 100 ml dry white wine optional
- 50 g Parmesan cheese grated
- 50 g goat’s cheese
- salt to taste
- pepper to taste
- 1/4 bunch parsley chopped
Instructions
- Preheat your oven to 200°C (180°C fan/gas mark 6).
- Toss the diced butternut squash in olive oil, season with salt and pepper, and spread evenly on a baking tray. Roast for 25-30 minutes until tender and slightly caramelised.1 medium butternut squash, 1 tbsp olive oil, salt, pepper
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for an additional minute.1 medium onion, 2 cloves garlic
- Stir in the Arborio rice, ensuring each grain is coated in the oil and onion mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.300 g Arborio rice
- If using, pour in the white wine and let it simmer until absorbed. Begin adding the vegetable stock, one ladleful at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next. This process should take about 20 minutes.100 ml dry white wine, 1 litre vegetable stock
- Once the rice is creamy and al dente, gently fold in the roasted butternut squash.
Nutrition
Calories: 493kcal | Carbohydrates: 49g | Protein: 30g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 940mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.2g
4 comments
Such a basic recipe but gorgeous texture and flavour. Making again.
This is my new favourite recipe. The flavours are immense.
Made this for a change and it was gorgeous. The squash melts in you mouth.
I love all sorts of risottos but this has to be a fav.