Butternut Squash Risotto

Ingredients

• 1.13 kg (2 1/2 pounds), cut into 1.3 cm (1/2-inch) cubesbutternut squash
• 30 ml (2 tablespoons)olive oil
• 1/2 teaspoonsea salt
• 1 teaspoonpaprika or smoked paprika
• 1 teaspoonred chilli flakes
• 1/4 teaspoonfreshly grated nutmeg
• 480 ml (2 cups)vegetable stock
• 15 ml (1 tablespoon)olive oil
• 2 cloves, finely dicedgarlic
• 1, thinly sliced or dicedonion
• 150 g (3/4 cup)Arborio rice
• 2 sprigs, leaves removed from the stemsfresh rosemary
• 1, juicedlemon
• 1 teaspoon, or to taste (optional)salt

Instructions

1. 1

   Roast the squash

   Preheat the oven to 200°C (400°F). Toss the squash and onion with the oil, sea salt, paprika, chilli flakes and nutmeg. Spread in a single layer on a baking tray and roast for 20–25 minutes, until tender.

2. 2

   Warm the stock

   While the squash roasts, heat the vegetable stock in a saucepan over a medium heat until hot, then keep it warm over a low heat.

3. 3

   Soften the onion

   Meanwhile, heat the second measure of olive oil in a large pan or wok over a medium heat. When the oil begins to ripple, add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and sauté for 1 minute.

4. 4

   Start the rice

   Add the rice and stir for 1–2 minutes. Stir in the rosemary, then add the lemon juice and stir again.

5. 5

   Add the stock

   Ladle in about 120 ml (1/2 cup) of warm stock and stir every few minutes until it has been absorbed. To check whether the rice is ready for more, draw a spoon or spatula across the pan: if liquid immediately runs into the gap, keep cooking; if the gap stays dry, add more stock. Repeat until all the stock is used, allowing the rice time to release its starch and turn creamy.

6. 6

   Finish and serve

   Once the stock has been absorbed, add the roasted squash and toss it through the rice. Taste and add the remaining salt if desired. Serve immediately.

What is butternut squash risotto?

Risotto is an Italian rice dish traditionally cooked gradually with stock until the grains release starch and the mixture becomes creamy. This American-style, vegan version adds roasted butternut squash and autumnal seasonings.

Roasting gives the squash a tender texture and concentrated flavour, while lemon, rosemary and chilli bring brightness and a little warmth to the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 4g protein, 47g carbs, 8g fat.

Most of the carbohydrates come from the squash and Arborio rice, while the olive oil supplies most of the fat. The rice contributes some protein, but the dish is relatively modest in protein; serve it with beans or another protein-rich accompaniment and add a green vegetable for balance.

Why Arborio rice works

Arborio is a short-grain rice that releases starch as it cooks, helping create risotto’s characteristic creamy consistency. Carnaroli or Vialone Nano are suggested alternatives if you have them.

Roasting the squash

Evenly sized 1.3 cm cubes are more likely to become tender at the same time. Arrange them in a single layer so they roast rather than steam, and check for tenderness after 20 minutes.

Building a creamy texture

Warm stock is easier to incorporate into the rice without interrupting its cooking. Add it in portions and let each addition absorb before adding more; the spoon-track test in the method helps judge when to continue.

Keep the rice moving regularly, but there is no need to stir constantly. A patient pace gives the grains time to release starch.

Balancing the flavours

Rosemary and nutmeg complement the squash, while paprika and chilli flakes add savoury warmth. Smoked paprika gives the roasted vegetables a deeper, smoky note.

Lemon juice cuts through the sweetness of the squash. Taste at the end before adding the optional salt, as the stock and seasoning can already provide enough.

Timing the two parts

The squash roasts for 20–25 minutes, so start warming the stock and cooking the rice while it is in the oven. This lets both parts finish around the same time without leaving the rice to sit.

Fold the squash into the risotto just before serving, as directed, to keep the roasted pieces intact.

What to serve with it

Serve this risotto as a side with roasted vegetables or a crisp green salad. For a more substantial meal, pair it with beans or another plant-based protein.

Recipe notes & tips

• Cut the squash into evenly sized cubes so they roast at a similar rate.
• Keep the stock warm in a separate saucepan while the rice cooks.
• Use smoked paprika for a deeper, more savoury flavour.
• Begin checking the squash for tenderness at the 20-minute mark.
• Add the final salt only after tasting the finished rice.

Variations

• Use another rice: Substitute Carnaroli or Vialone Nano for the Arborio rice.
• Choose smoked paprika: Use it instead of regular paprika for a smoky note.
• Adjust the chilli: Reduce the chilli flakes for a milder result or add more for extra heat.
• Add greens: Fold in cooked leafy greens just before serving.
• Make it more filling: Serve with beans or another plant-based protein.

Common mistakes to avoid

• Crowded tray: The squash can steam instead of roast; spread it in a single layer.
• Cold stock: It can slow the rice cooking; keep the stock warm as you work.
• Adding stock too quickly: The rice may not develop a creamy texture; wait for each addition to absorb.
• Rushing the rice: It needs time to release starch; follow the gradual stock method.
• Overcooking the squash: It may break apart when mixed in; roast just until tender.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the rice may be thicker after chilling.

Frequently asked questions