Riverford Wicked Leeks
Squash and pine nut risotto recipe image

Print Squash and pine nut risotto

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 & 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 & pepper


  1. In a large heavy based saucepan, heat the oil and butter. Add the onion and cook, stirring for 5 minutes.
  2. Add the squash, cook for another 2 minutes. Add the rice, stir until translucent. Add the wine. Cook, stirring constantly for 2 minutes.
  3. If using saffron, in a small heat proof bowl add to 4 tablespoons hot stock, then add to the rice.
  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.
  5. Add an extra knob of butter, Parmesan cheese and top with toasted pine nuts.
want to cook with fresh ingredients? try one of our award winning veg boxes