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Squash risotto

Name: Squash risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 350g ready-diced squash and sweet potato; Olive oil; ½ tsp chilli flakes; Butter; 2 shallots, diced; 200g risotto rice; 600ml hot vegetable stock; 1 heaped tbsp vegetarian Parmesan, grated; Baby spinach leaves

Published: 31 Jan 09
Updated: 18 Mar 24

If you can get ready-diced squash, then this will be all the quicker. Either way, it’s a colourful way to get your veg for the day.

Easy
February 2009

Test kitchen approved

Serves 2
Takes 5 minutes to make and about 25 minutes to cook

If you can get ready-diced squash, then this will be all the quicker. Either way, it’s a colourful way to get your veg for the day.

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Ingredients

350g ready-diced squash and sweet potato
Olive oil
½ tsp chilli flakes
Butter
2 shallots, diced
200g risotto rice
600ml hot vegetable stock
1 heaped tbsp vegetarian Parmesan, grated
Baby spinach leaves

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Method

Preheat the oven to 190°C/fan 170°C/gas 5. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Roast for 20 minutes, until golden and tender.
Meanwhile, heat 1 tbsp olive oil and a knob of butter in a large pan and gently fry the shallots for 5 minutes, until softened. Stir through the risotto rice and mix well with the shallots and butter. Gradually add hot vegetable stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
Stir through a knob of butter and the Parmesan. Season, then stir through the warm roasted squash and some baby spinach leaves to wilt. Serve immediately.

Recipe from February 2009 Issue

delicious. tips

You can use roasted red onion wedges and red pepper quarters instead of the squash.

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Published: 31 Jan 09
Updated: 18 Mar 24

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Barbara Cross says:

18th Jun 2022 at 4:01 pm

Fabulous recipe, so easy and straight forward. Tastes really good :-)

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Rachel King says:

14th Jul 2015 at 10:44 pm

I love this recipe because it’s so simple, yet tastes fabulous!

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