Butternut squash and mushroom risotto

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Serves: 3

By bamboobutton

(6 Votes) 7


  • 1 onion finely chopped

  • 1 pint vegetable stock

  • 1/2 butternut squash

  • 200g risotto rice

  • 1 clove garlic finely chopped

  • 1 tbsp coriander seeds

  • 1 handful nuts chopped, optional

  • 2oz Parmesan grated

  • 1 knob butter

  • 1 bag mushrooms sliced if big


<ol> <li>Preheat oven to 190C/Gas Mark 5.</li> <li>Scoop the seeds out of the butternut squash and put them aside. Chop squash into 1/4 inch chunks.</li> <li>Grind the coriander seeds (I use a rolling pin and a plastic measuring jug) with the salt and pepper, mix in 1 tbsp oil and spread the mixture well over the butternut squash. Put in the oven for about 30 minutes.</li> <li>Now have a sit down for 15 minutes.</li> <li>Time to make the risotto: heat 1 tbsp oil and the knob of butter in a pan, add the onion, mushrooms and garlic and cook until soft.</li> <li>Add the risotto rice and fry until it starts to look transparent. Add the stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir well all the time. This should take about 15 minutes.</li> <li>Take the butternut squash out of the oven and sprinkle over the seeds you put aside. Sprinkle over nuts, too, if using. Put back in oven for 5- 10 minutes.</li> <li>When squash has cooked, add it to the risotto mix. Add the grated cheese, mix and serve.</li> </ol>

Additional Information

  • Egg Free

  • Vegetarian

  • Main Course

  • Rice

  • cheese

  • mushroom

  • squash

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Your comments

  • Thehusbandsatcricketagain 02/11/11 21:10

    this was lovely,really tasty.I substituted the mushrooms for the remains of last nights roast chicken as had no m/rooms in but still was tasty so will definately be making this one again

  • thx1138 13/10/10 19:40

    Made this on Monday. It was delicious. I threw in a glass of good quality organic cider which added another nice dimension to the flavour. Sadly ds wasn&#39;t enamoured but dh and I were very impressed.

  • Carrotfly 09/11/09 10:08

    Adding crumbled stilton to the finished risotto gives an additional kick to this receipe.

  • PoppetOne 21/10/09 21:00

    Very easy recipe but the seeds didn&#39;t toast very well. Made it twice now as a quick sunday lunch (a hit with DH and his hungover friend!)and after a hard day - soooo easy.

  • greenblanket 06/10/09 20:33

    Amazingly quick and easy and very delicious. My 10mo loved it too. My seeds didn&#39;t toast well in the oven so I didn&#39;t include them. The nuts were a nice touch though.

  • Shelpit 23/09/09 18:50

    Just tried it and it was delicious. Best of all everything needed was in the cupboard or fridge. If you don&#39;t have risotto rice to hand, ordinary pudding rice is an excellent substitute.

  • bamboobutton 16/09/09 16:20

    my 18mo wolfed it down so it must be good!