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Rita’s Butternut Squash Risotto

21 April 2020
Rita’s Butternut Squash Risotto


  • 140g butternut squash (peeled & diced)
  • 1 red onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 red chilli (deseeded and finely sliced)
  • 250g arborio rice
  • 11/2 pints stock (I use lamb stock but you can use whatever you want)
  • Cooking spray or olive oil
  • Flat leaf parsley (finely chopped)
  • Parmesan cheese (to taste)

1. Bring your stock to boil in a large pan

2. Heat your oil in a frying pan

3. Add onion, garlic and chilli and cook for 2 minutes

4. Add your rice and squash, then stir in a ladle of stock

5. One the stock is absorbed add another ladle and continue until you have used up all stock

6. Your rice should be al dente (tender but still with a hint of bite)

7. Stir through your parsley and serve sprinkled with parmesan (to taste)