Riverford Farm Shop, baked-butternut-squash-risotto
Riverford Farm Shop, baked-butternut-squash-risotto

Baked Butternut Squash Risotto

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November 4, 2016

Squash risotto is real comfort food, can be cooked in advance and is amazingly easy. Finishing in the oven might seem strange and it almost changes the dish from risotto to gratin but bubbling butter and cheese and a slight crust is irresistible. The Worshipful Company of Risotto Makers would probably issue a Fatwa and have me sleeping with the fishes at the idea but that’s because they didn’t think of it. You can do it all in advance, it even freezes well and you can definitely re-heat it the next day – almost from frozen. I have even spread it on toast.


400g peeled & diced squash flesh

3 cloves garlic, crushed & finely chopped

olive oil

1 tsp chopped rosemary leaves

25 gms butter

1 large onion

200 mls white wine or vermouth

1 litre vegetable stock

salt & pepper

40 gms each chilled diced butter and grated Parmesan

Balsamic vinegar - to taste


1Heat the 25gm of butter and cook the onion to soft then add the risotto rice and turn to coat.

2Season with salt and pepper and add the wine, cook until the wine is almost totally absorbed/evaporated.

3Heat the stock in a separate pan and add to the rice a ladle at a time. Keep stirring.

4Meanwhile, toss the diced squash with olive oil, seasoning, rosemary and garlic and roast in a hot oven (200°C) for 20 minutes until tender and beginning to caramelise, remove and reserve. Leave the oven on.

5Once the stock is almost absorbed and the rice very nearly done, add the roasted pumpkin. Stir and add the diced butter, grated Parmesan and a tbsp of Balsamic vinegar. Stir again.

6Transfer to the hot oven for ten minutes until the butter begins to bubble through.