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Plate with butturnut squash risotto and thyme
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ROASTED BUTTERNUT SQUASH RISOTTO

Perfect simple seasonal risotto. We prefer it thick and creamy with caramelised roasted butternut squash, seasoned with smoked paprika and a splash of white wine to add some acidity.
Course Main Course
Cuisine Italian
Keyword autumn, butternut squash
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 people
Calories 605kcal
Author Lea

Ingredients

  • 1 Butternut squash Chose a big squash, then peel and cube into approx 2 cm cubes
  • 400 g Risotto rice 100g - per person
  • 2 tsp Thyme Dry
  • 2 tsp Smoked paprika
  • 60 g Grated parmesan
  • 20 g Butter
  • 1350 ml Vegetable stock We use 1.5 cubes of Kellog Organic Vegetable Stock from which reserve 150 ml for additional adjustments
  • 150 ml White wine
  • 1 Onion finely chopped
  • Olive oil For roasting and frying
  • Salt

Instructions

Roast Butternut Squash

  • Preheat the oven to 200°C (392°F).
  • On a baking sheet, coat butternut squash with olive oil. Arrange butternut squash cubes loosely in a single layer (use two trays if necessary). Sprinkle with thyme and salt and roast 25 – 30 minutes or until the squash is soft and brown. Stir gently once or twice during roasting to expose all sides.
    roasting cubbed butternut squash on two oven trays
  • Once you are happy with the colour, take the butternut squash from the oven and immediately stir in the smoked paprika. Set aside.
    sprinkle roasted butternut squash with smoked paprika
  • Never add smoked paprika before roasting, it would burn and get bitter in the oven.

Make The Risotto

  • Heat your vegetable stock. If you are making vegetable stock with pressed cubes, bring water to boil and dissolve the stock cubes in it. Keep in mind to reserve 150 ml of stock for final adjustments.
  • Fry the onion in a heavy bottom deep pan or pot until slightly golden.
    frying diced onion
  • Stir the rice in and fry for another minute.
  • Pour the wine in, once it almost evaporates turn the heat down to a gentle simmer and start adding the stock.
  • Add the stock gradually in 5 – 6 steps. Stir regularly to make sure the bottom is not getting stuck. Cooked rice should be soft with a slight bite in the middle, and the risotto should be thick and creamy but not dry.
    how to make risotto
  • Take it off the heat and stir in ½ of roasted butternut squash with all juices from roasting, parmesan and butter.
  • Serve immediately, top it with the remaining butternut squash and decorate with thyme.
    how to make butturnut squash risotto

Nutrition

Calories: 605kcal | Carbohydrates: 110g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 1627mg | Potassium: 844mg | Fiber: 8g | Sugar: 9g | Vitamin A: 21445IU | Vitamin C: 43mg | Calcium: 273mg | Iron: 6mg