Butternut Squash Risotto

Preparation Time: 5 | Cooking Time: 20-30 minutes | Serves: 2

Looking for a recipe that’s quick, nutritious and delicious? Karen Close, our Head of Buying & Value, has created this Autumnal recipe that’s perfect for the whole family to enjoy.

With minimal preparation time, this meal can be on the table in 30 minutes.

Want to make it vegetarian/vegan? Substitute the parmesan for a vegan alternative!


  • 1 Butternut Squash
  • 1 Onion
  • 1 tsp dried Sage
  • 1 cloves of Garlic, finely chopped
  • 275g Arborio Rice
  • 1 litre Marigold Bouillon vegetable stock
  • 120ml Dry White Wine
  • 100g Parmesan (or vegetarian/vegan alternative)
  • 4-6 tbsp Olive Oil

  1. Pre-heat the oven to 200 degrees. Toss the diced Squash in 2 tbsp of oil, season and sprinkle over the Sage. Roast for 20-30 minutes (or until you can mash the squash).
  2. Heat the remaining oil over a low heat, add the Onion and Garlic and cook for 3 minutes until soft.
  3. Add the Rice to the pan and stir to coat. Add the Wine and cook until almost evaporated.
  4. Using a ladle, gradually add the hot Vegetable Stock to the pan, cooking until almost evaporated before adding the next ladle. Continue until the stock is used up.
  5. Remove the Squash from the oven and roughly mash. Stir through the cooked rice and add parmesan (or vegetarian/vegan alternative).
  6. Season to taste and serve.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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