Roasted Butternut Squash Risotto


1 1/2 cups of arborio/risotto rice
1/2  litre of stock (or more)
4-5 cloves of garlic
butternut squash, peel & cut into squares )
1/2 glass of white wine
1 onion
75-100 grams grated parmesan cheese
Olive oil


First, roast the butternut squash in the oven with cumin seeds and olive oil until starting to brown around the edges.

Using a medium sized pot, add chopped onions and garlic and fry in oil in pan until translucent.
Add a little bit more oil and lightly fry the rice. (2 minutes)
Add white wine and stir consistently….
Add small amount of stock and stir,
Once stock is absorbed, add more and stir, repeat constantly for about 40 minutes or until rice is cooked.
If stock is gone, use water.
Once cooked, stir in the cheese (save some for garnish) and roasted butternut squash. Sprinkle with black pepper.

Tip: Instead of squash, can make this with 400 grams of mushrooms and roasted baby tomatoes. Fry the mushrooms in olive oil and set aside, broil the tomatoes with olive oil and set aside. Add both with the cheese at the end.

–Recipe by Joel Q.

–Submitted by Stacey S.


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