Squash risotto
A creamy risotto with sweet roast squash, spinach and Parmesan.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Butternut squash500 g
- Olive oil2 tbsp
- Vegetable stock1 l
- Onion1
- Rice (risotto rice if you have it)300 g
- Baby spinach75 g
- Butter15 g
- Parmesan40 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 210 °C. Cut the squash into small cubes, toss with a tablespoon of oil and some salt and roast for 20 minutes until tender. Meanwhile, heat the stock and keep it hot.
In a wide pan, soften the chopped onion in the remaining oil, add the rice and stir for 1 minute.
Add a ladleful of hot stock and stir until absorbed. Keep going for 18–20 minutes, until the rice is creamy but still has a little bite in the middle.
Stir in half the squash, mashed with a fork, the spinach, butter and grated Parmesan, season with pepper and serve topped with the remaining squash cubes.