Pic of Squash and pine nut risotto

Squash and pine nut risotto

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Vegetarian mains

Squash and pine nut risotto

Main Serves 4 45 min
A creamy, comforting autumn's dinner, this is very simple to make but takes a bit of stirring. You can use pumpkin in this recipe instead of squash if that's what you have in your veg box. You could also add a little bacon or pancetta, or fry a few sage leaves in butter and use them as a garnish.


  • 1 tbsp olive oil
  • 40g butter
  • 1 onion, chopped
  • 400g squash, peeled and diced
  • 300g risotto rice
  • 150ml dry white wine
  • 1 tsp saffron threads (optional)
  • 1½ litre veg stock
  • 100g Parmesan or vegetarian alternative, grated
  • 4 tbsp pine nuts, lightly toasted
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    In a large heavy based saucepan, heat the oil and butter. Add the onion and cook, stirring for 5 minutes.
  • Step 2

    Add the squash, cook for another 2 minutes. Add the rice, stir until translucent. Add the wine. Cook, stirring constantly for 2 minutes.
  • Step 3

    If using saffron, in a small heat proof bowl add to 4 tablespoons hot stock, then add to the rice.
  • Step 4

    Continue to add stock gradually, stirring constantly for 20 minutes or so until the rice is tender and creamy, but still with a bit of bite.
  • Step 5

    Add an extra knob of butter, Parmesan cheese and top with toasted pine nuts.

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