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Squash risotto

Serves 2

I was inspired originally by a recipe in The Vegetarian Kitchen (Lorenz Books 1999) but the recipe given below varies quite considerably from the original.


knob butter
olive oil
squash (any kind will do- I used the piece from the harvest box on Christmas Eve), peeled, deseeded, and chopped
1 pint stock
1 onion, chopped
2 cloves garlic, chopped
225g arborio rice
a small bottle (250ml) of white wine
2 tbspns freshly grated parmesan cheese
sea salt & freshly ground black pepper


  1. Roast the squash at gas 6 for 20-30mins, and set aside on kitchen towel.
  2. In a large saucepan heat the olive oil and butter until the latter has melted. Add the onion & garlic & fry over a low heat until translucent.
  3. Add the arborio rice and stir until coated in oil.
  4. Add all of the wine, then turn up the heat until the mixture begins to bubble. Stir frequently until the majority of liquid has been absorbed.
  5. Gradually add the stock, a bit at a time, allowing most of the previous liquid to be absorbed before adding more. Continue this process until all the stock is added.
  6. Add the squash and season generously.
  7. Turn the heat down a little and simmer for about 15 mins, until the rice is cooked. You'll need to stir the mixture frequently to stop it sticking to the pan.
  8. Add the parmesan, stir, adjust seasoning if necessary.
  9. Serve immediately; enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Squash risotto in bowl