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Butternut Squash Risotto

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

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  • 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)