Squash risotto

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Serves: 2

By fullmoonfiend



  • 1 onion, chopped

  • 1 tsp olive oil

  • 1 medium butternut squash, skinned, de-seeeded and chopped

  • 500ml vegetable stock

  • 1/2 knobs ginger, peeled and chopped

  • 1 pinch parsley, chopped

  • 1 pinch pepper

  • 1 tsp clear honey

  • 100g risotto rice

  • 2 sticks celery, chopped

  • 50g button mushrooms

  • 1 pinch Parmesan shavings, (to serve)

  • 2 tsp lemon juice


  1. Preheat oven to 220C/Gas Mark 7.
  2. Toss butternut chunks in olive oil and season.
  3. Place on baking sheet and bake for 10 mins.
  4. Drizzle honey over and bake for another 10 mins until golden and crisping.
  5. Meanwhile, make the risotto.
  6. Heat oil and gently stir fry onion, mushroom and celery and ginger for 2 mins to soften.
  7. Then add rice and stir for a minute.
  8. Add quarter of the stock and stir well.
  9. Simmer until the stock is absorbed.
  10. Gradually add the rest of the stock in batches until stock is absorbed.
    11.When rice is cooked, add lemon juice.
  11. Add roasted butternut and stir.
  12. Sprinkle with parsley and serve with Parmesan.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Low fat

  • Rice

  • mushroom

  • squash

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Your comments

  • fullmoonfiend 28/01/08 11:35

    tasty veg meal. Also good served with baked ham for meat eaters.