Pic of Squash risotto

Squash risotto

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Vegetarian mains

Squash risotto

Main Serves 4 1h
Try using the squash seeds and pulp to make a vegetable stock, great for squash soups or added to your risotto stock. Just put the scooped-out seeds and fibres into a pan, cover with water and bring to the boil. Simmer for 30 minutes, then strain.


  • 1 medium squash (about 500g), peeled, deseeded and cut into 1cm cubes
  • olive oil
  • 1.5 litres vegetable stock or squash stock (see above)
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g risotto rice
  • splash white wine or vermouth
  • 2-3 tbsp butter, to serve
  • 2 tbsp Parmesan, grated, and extra to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Sweat the squash cubes in olive oil in a large covered saucepan until tender (about half an hour). Season. Heat up the stock to simmering point in a pan.
  • Step 2

    In a separate large, heavy-based pan, heat the oil, then add the onion and garlic, and cook gently for about 5 minutes, until softened.
  • Step 3

    Add the rice, stir until well coated and cook gently for a few minutes more. Add the wine or vermouth and cook until absorbed by the rice.
  • Step 4

    Now add squash and stir gently for 2 minutes. Add just enough of the simmering stock to cover the rice and stir well. Keep gradually adding stock, a ladleful at a time, stirring constantly. It's important to keep the rice at a gentle simmer and allow each addition of stock to be absorbed before adding more.
  • Step 5

    After about 15-18 minutes, when the rice is tender but still has a little bite, remove from the heat. The risotto should be a bit sloppy. Finally mix in the butter and the cheese and serve with more Parmesan for the table.

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