butternut squash risotto

Butternut Squash Risotto

  • Vegetarian
Oozy rice with hearty squash and Parmesan cheese, this is a vegetarian risotto dish that everyone will enjoy.
  • 40 MINS

    Cooking Time

  • Medium


  • 20 MINS

    Prep Time

  • 4 People


  • 1 butternut squash, peeled and chopped into 2 cm pieces
  • 3 tbsp olive oil
  • 1/2 onion finely chopped
  • 1/2 celery stick finely chopped
  • 2 garlic cloves, crushed
  • 1 Knorr Vegetable Stock Pot
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 140 g Arborio rice
  • 70 ml white wine
  • 500 ml boiling water
  • 25 g Flora Buttery
  • 50 g Parmesan, grated or a similar vegetarian substitute)

  1. Preheat the oven to 180°C, 160°C fan, Gas mark 4.

  2. Place butternut squash in a baking tray and drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, until tender. Set aside.

  3. In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.

  4. Add the Knorr Vegetable Stock Pot, bay leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil. Add the wine and stir until all of the liquid has absorbed into the rice.

  5. Add 100ml of boiling water to the rice and stir continuously, until all the liquid has been absorbed. Repeat this process three or more times, and cook until the rice is tender.

  6. To finish, add the Flora Buttery and grated Parmesan. Fold in the roasted butternut squash.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 404.68 kcal
Protein (g) 9.99 g
Sugar (g) 6.25 g
Fat (g) 15.18 g
Fibre (g) 5.35 g
Tractor being driven in a farm collecting bay stacks

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