Butternut Squash Risotto

Butternut Squash Risotto

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This butternut squash risotto is packed with flavour and perfect for lunch. Arborio rice is cooked to creamy perfection with vegetable stock, white wine, herbs, onion and garlic; then topped with roasted butternut squash and grated cheese.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time35 minutes


  • 1 Butternut squash, peeled and chopped into 2 cm cubes
  • 30 ml Olive oil, divided
  • 1/2 Onion, finely chopped
  • 1/2 Stalk celery, finely chopped
  • 2 Cloves crushed garlic
  • 1 Knorr Vegetable Stock Pot
  • 1 Robertsons Bay Leaf
  • 15 ml Fresh thyme leaves
  • 140 g Risotto rice
  • 70 ml White wine eg. Sauvignon Blanc
  • 45 ml Stork Margarine
  • 45 ml Parmesan cheese (or Cheddar), grated


  • Preheat the oven to 180°C.
  • Place butternut squash in a baking tray and drizzle with half of the olive oil. Bake for 15-20 minutes, until tender. Set aside.
  • In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
  • Add the Knorr Vegetable Stock Pot, Robertsons Bay Leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil. Add the wine and stir until all of the liquid has absorbed into the rice.
  • Add 100 ml of boiling water to the rice and stir continuously, until all the liquid has gone. Repeat this process three or more times, until the rice is tender.
  • To finish, add the Stork Margarine and grated Parmesan. Fold in the roasted butternut squash.
  • Serve with extra Parmesan shavings and crispy Parma ham/Prosciutto pieces.