Riverford Wicked Leeks
Squash risotto recipe image

Print Squash risotto

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 & 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, & extra to serve
  • Salt & pepper


  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.
  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.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes