Butternut Squash Risotto


A warming favourite! 

Risotto is such an easy dish to prepare.  Throw in all the vegetables in your fridge and you've created a balanced and nutritious meal!

This butternut squash risotto recipe is a hit! Completely vegan, or if you want to add dairy, sprinkle a bit of cheddar on top, but it is delicious without it!

Serves 1


  • 30g butternut squash

  • 1/2 tbsp olive oil

  • 1/2 onion, diced

  • 1/2 courgette, sliced into half moons

  • 1/2 leek, sliced into 1cm strips

  • 50g Arobio rice

  • 200ml vegetable stock

  • 80g frozen peas

  • 20g cheddar cheese - optional


  1. Preheat oven to 180 degrees C, gas mark 3.

  2. Put the butternut squash on a baking tray and roast for 25-30 minutes.

  3. Heat a large frying pan on a medium to high heat and add the oil.

  4. Once hot add the onion and stir.

  5. When the onion is caramelising, add in the courgette and leek.

  6. Continue to stir and once softening add in the rice.

  7. Keep stirring the mixture for 30 seconds until all the rice is incorporated.

  8. Gradually add 150ml of the vegetable stock.

  9. Once all the ingredients are covered, add the frozen peas.

  10. Put the lid on the pan and simmer for 20 minutes.

  11. Take out the butternut squash and add to a blender with the remaining vegetable stock.

  12. Blitz together and pour into the pan.

  13. Mix well.

  14. Add cheese if using, and let it melt, if not, just serve!