Butternut Squash Risotto

Ingredients

• 190 g (1 cup)risotto rice (Arborio)
• To taste (about ¾ teaspoon)salt
• 240 ml (1 cup)butternut squash purée
• 750 ml (3 cups)low-sodium vegetable stock
• A large pinchfresh nutmeg
• 28 g (2 tablespoons)butter
• 5 ml (1 teaspoon)olive oil
• 75 g (½ cup), choppedonion
• 7.5 ml (½ tablespoon), mincedgarlic
• 60 ml (¼ cup)dry white wine
• 100 g (1 cup), freshly grated, plus more to serveParmesan
• About 8 g (2 tablespoons), choppedparsley, for garnishing

Instructions

1. 1

   Warm the stock

   In a saucepan, heat the vegetable stock with the butternut squash purée, nutmeg and salt until hot but not boiling. Take it off the heat and keep it covered.

2. 2

   Melt the butter

   In a heavy-based pan, melt the butter with the olive oil.

3. 3

   Soften the aromatics

   Add the minced garlic and chopped onion. Cook until the onion has softened and the raw garlic smell has gone.

4. 4

   Toast the rice

   Add the risotto rice and stir to coat it evenly in the butter. Toast for about 2 minutes, stirring continuously, until it smells lightly toasted.

5. 5

   Reduce the wine

   Pour in the white wine, stir and let it simmer until it has fully reduced and the rice looks almost dry.

6. 6

   Add warm stock

   Stir in warm stock one ladle, or about 120 ml (½ cup), at a time. Cook over low heat, stirring occasionally.

7. 7

   Cook between additions

   Let the rice cook over low heat after each addition, and add more stock once the liquid has been absorbed.

8. 8

   Use the remaining stock

   Repeat until all the stock has been used. Taste and adjust the seasoning with more salt and pepper if needed.

9. 9

   Check the texture

   The finished rice should be porridge-like in consistency and nearly doubled in volume. It should be al dente, with a little chew remaining.

10. 10

    Stir in Parmesan

    Turn off the heat and stir in the grated Parmesan. Add another pinch of nutmeg if you like.

11. 11

    Garnish and serve

    Serve hot, topped with extra grated Parmesan and chopped parsley.

What is butternut squash risotto?

Risotto is an Italian rice dish made by adding liquid gradually as the rice cooks, releasing starch to create a creamy consistency. This version brings squash purée into the stock, so its sweet, earthy flavour is worked through the rice rather than simply added as a topping.

Arborio rice, white wine and Parmesan provide the familiar risotto character, while nutmeg complements the squash. The one-pan method makes it a warming meal for a relaxed evening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 13g protein, 50g carbs, 14g fat.

The rice and squash purée provide most of the carbohydrates, while butter, olive oil and Parmesan contribute much of the fat. Parmesan also adds protein, along with a smaller amount from the rice. Balance the plate with a serving of green vegetables or salad.

Choosing the ingredients

Rice: Arborio is a short-grain risotto rice that releases starch as it cooks. Keep it as the recipe specifies for a creamy result with a pleasantly chewy centre.

Squash and stock: Stirring the purée into the stock spreads its flavour throughout the dish. Low-sodium stock lets you adjust the salt at the end.

Wine and cheese: Dry white wine adds brightness, while freshly grated Parmesan melts into the rice. Grating it yourself helps it blend smoothly.

Why warm stock matters

Warm stock keeps the rice cooking steadily when you add it to the pan. Heat the stock mixture until hot, but stop before it boils, then leave it covered beside the risotto.

Add the liquid in small amounts rather than pouring it all in at once. Wait until each addition is absorbed before adding the next.

Getting the rice right

Toasting: Coat the grains in the butter and oil, then stir continuously for about 2 minutes. The rice should smell toasted without taking on much colour.

Doneness: The finished risotto should flow softly like porridge, with grains that are tender but still slightly chewy. If it is too firm, continue cooking with the stock as directed; if it seems dry, serve it promptly.

Timing and serving

Allow about 40 minutes in total, with the stock warming while you prepare the base. Once the rice is cooking, stay nearby to stir and add stock as it is absorbed.

Serve straight away with parsley and extra Parmesan. For a fuller meal, pair it with a crisp green salad or simply cooked vegetables.

Finishing with Parmesan

Take the pan off the heat before stirring in the Parmesan so it melts into the hot rice without being cooked aggressively. Taste after adding the cheese, as Parmesan contributes saltiness.

The optional final pinch of nutmeg can emphasise the squash flavour, but the recipe already includes nutmeg in the stock. Add only a little if using it.

Recipe notes & tips

• Keep the stock mixture covered off the heat so it stays warm while you cook the rice.
• Stir continuously while toasting the rice to help coat the grains evenly.
• Add stock gradually and wait for each addition to be absorbed before adding more.
• Taste the risotto near the end before adding extra salt, since the Parmesan is salty.
• Serve as soon as the rice reaches a creamy consistency and is still slightly chewy.

Variations

• Add sage: Stir in a little finely chopped sage for an earthy herbal note.
• Use homemade purée: Cook and blend butternut squash until smooth before measuring it.
• Finish with lemon: Add a small squeeze of lemon juice at the end for a brighter flavour.
• Add mushrooms: Cook sliced mushrooms separately and fold them in before serving.
• Make it vegetarian: Check that the Parmesan is made with vegetarian-friendly rennet.

Common mistakes to avoid

• Boiling the stock: Keep it hot but not boiling so it is ready to add without reducing too much.
• Adding all the stock at once: Add it a ladle at a time so the rice can absorb the liquid gradually.
• Skipping the toast: Stir the rice in the butter for about 2 minutes to coat and lightly toast the grains.
• Cooking until completely soft: Stop when the rice is tender but still has a little chew.
• Adding cheese over high heat: Turn off the heat first, then stir in the Parmesan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot throughout; the rice will soften as it reheats.

Frequently asked questions