Butternut Squash Risotto Oven Bake Or On The Hob

I vary my approach to cooking risottos, from a big stir-fest in my Smoked Haddock Risotto to the shove-in-oven kind for my Bacon and Cheese Risotto. Really it comes down to the ingredients and what flavours lend themselves to the necessary effort. This risotto recipe is somewhere in the middle, with a bit of stirring and then in the oven to do with work (although you can make this on the hob if you want to – see the recipe below for the method). While it’s still very low effort considering it’s a really impressive and delicious dish, this recipe does benefit from roasting the butternut squash beforehand for that depth of flavour.

Why you’ll love this Butternut Squash Risotto recipe

⭐️ Gluten-free, vegetarian, nutritious ⭐️ Hearty and satisfying ⭐️ Low cost and simple to make My message is – please give it a go! This is a hearty, creamy and comforting dish that the whole family will love. It’s also vegetarian for non-meat eaters or if you’re reducing your meat intake, the ingredients are incredibly good value and easy to get hold of, and it’s naturally gluten-free too (although please double check all packs to make sure).

Butternut Squash Ingredients Notes

Rice – Arborio or carnaroli are both available in most supermarkets, with arborio the most common. Any marked ‘risotto rice’ is fine Butternut squash – You can use a few cheat options rather than fresh if you prefer (see Top Tips) Garlic – Use a head for roasting Onion – Use fresh or pre-prepared frozen

Substitutions

Cheese – If you’re vegetarian or vegan, omit the cheese or use vegetarian/vegan cheese (always check the pack to be sure)

In the freezer Freezing can be the same. It still tastes nice but can be a little stodgy. So OK for leftovers but probably don’t batch cook with the intention of freezing, if you know what I mean? You could also try pre-prepared frozen bags if you can find them. For reference, the weight in the recipe is for prepared cubes.