HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Risotto
Butternut Squash Risotto

Butternut Squash Risotto

with chilli and cheese

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This butternut squash risotto is bright and beautiful both to look at and to taste. Filled with veg, cheese, and a hint of gentle spice, this is a restaurant-worthy dish you'll be amazed you made yourself.

Tags:Under 650 caloriesVeggieNut freeOptional Spice
Total Time45 minutes
Cooking Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece

Diced Butternut Squash

1 piece


10 g


½ piece


1 piece


2 sachet

Vegetable Stock


225 g

Risotto Rice

50 g

Grated Italian Style Hard Cheese


½ piece


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)586 kcal
Energy (kJ)2450 kJ
Fat8.37 g
of which saturates4.92 g
Carbohydrate109.51 g
of which sugars9.72 g
Dietary Fiber0 g
Protein18.08 g
Cholesterol0 mg
Salt2.37 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Put the diced butternut squash on a lined baking tray and drizzle over a little oil. Season with salt and pepper.
  • Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
  • Peel and grate the garlic (or use a garlic press).
  • Boil 1L water (double for 4p) in a medium pot on high heat.
  • When boiling add the vegetable stock, stir to dissolve and reduce the heat to the lowest setting.
  • Heat a drizzle of oil in a (separate) large pot on medium heat. Add the onion. Stir and cook until the onion is soft, 5-6 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

  • Add the chopped chilli (use less if you don't like spice) and garlic, cook for 1 min more, then stir in the risotto rice.
  • Cook for 1-2 mins. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle.
  • Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.
  • The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
  • Add additional water if the risotto becomes too dry. 
  • Add the cooked butternut squash, the hard Italian cheese, half the parsley and a knob of butter.
  • Halve the lemon, add a squeeze of lemon juice, taste and season with salt and pepper.
  • Serve the butternut squash risotto in bowls with the remaining parsley sprinkled over the top.