Butternut Squash Risotto {Oven Bake or on the Hob}

Finished pot of butternut squash risotto.

4.90 from 19 votes

Butternut Squash Risotto {Oven Bake or on the Hob}

This is an easy recipe that makes a delicious, creamy and comforting Butternut Squash Risotto that's ideal for a hearty midweek meal for the whole family.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

To roast:

1 kg Butternut squash Peeled and cut into 2cm cubes
2 tsp Olive oil
1 Head of garlic
Salt and pepper

For the rice:

2 tsp Olive oil
1 Onion Peeled and finely chopped
20 g Fresh sage Finely chopped
300 g Risotto rice
1.5 litre Hot vegetable stock

To serve:

75 g Grated parmesan
50 g Butter
2 tsp Olive oil Optional | See notes
5 g Fresh sage Optional | See notes

Metric - Imperial

Instructions

To oven cook:

Preheat the oven to 200C/400F.
Put the butternut squash onto a lined roasting tin, nestle the whole unpeeled garlic bulb in the middle of the tray and drizzle over the olive oil. Sprinkle with salt and pepper.
Pop into the oven and set the timer to 40 minutes.
After the butternut squash has been in the oven for 10 minutes, start to cook the rice. Put a large ovenproof pan with a lid onto the hob and heat the oil over a medium heat and add the onion.
Fry gently for 5 minutes until softened. Add the sage and the risotto rice and cook, stirring, for 3-5 minutes until the rice is well coated in the oil.
Add the stock, stir well, put the lid on and put into the oven to cook for 20 minutes.
Remove the butternut squash from the oven, put HALF of it into a small blender, along with the cooked garlic (squish it out of the papery skin and discard the skin). Blend until smooth and add into the cooked risotto.
Add the rest of the cooked cubes of butternut squash, the cheese and butter and stir well. Check for seasoning and add more salt and pepper if needed.

To cook on the hob:

Put the butternut squash onto a lined roasting tin, nestle the whole unpeeled garlic bulb in the middle of the tray and drizzle over the olive oil. Sprinkle with salt and pepper.
Pop into the oven and set the timer to 40 minutes.
After the butternut squash has been in the oven for 10 minutes, start to cook the rice. Put a large non-stick pan with a lid onto the hob and heat the oil over a medium heat, and add the onion.
Fry gently for 5 minutes until softened. Add the sage and the risotto rice and cook, stirring, for 3-5 minutes until the rice is well coated in the oil.
Add 1 litre/4.25 cups of stock a little at a time, stirring well continuously.
Simmer on a medium heat for 25 minutes, stirring throughout and ensuring it doesn't stick to the bottom of the pan.
Remove the butternut squash from the oven, put HALF of it into a small blender, along with the cooked garlic (squish it out of the papery skin and discard the skin). Blend until smooth and add into the cooked risotto.
Add the rest of the cooked cubes of butternut squash, the cheese and butter and stir well. Check for seasoning and add more salt and pepper if needed.

Optional:

An option (which I do love) fry off the additional fresh sage leaves in some hot oil for about 30 seconds on each side until crispy. Drain on kitchen paper and then sprinkle over the finished risotto.

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Butternut squash: You can use fresh butternut squash and peel and cut it up, OR if you want to save time, you can go for a pre-prepared fresh version that you buy in bags. You could also try pre-prepared frozen bags if you can find them. For reference, the weight in the recipe is for prepared cubes

Cooking time: The cooking time on these oven baked risottos can vary quite a lot depending on your pan. If it's not cooked at 20 minutes, just put back into the oven/keep on the hob for another 5-10 minutes. Add some more stock or water if it looks dry

Nutrition