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Butternut Squash Risotto recipe

28 ratings Rate
  • Serves 2
  • 30 mins to prepare and 20 mins to cook
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Butternut Squash Risotto
Customer recipe by Matt Hassall
Added 67 months ago

Based on a Pumpkin Risotto recipe I was taught years ago and perfected over the years thanks to Knorr Stock Pots!

Peel, de-seed and chop the Butternut Squash. Cut approximately half the squash into 1cm cubes and the rest into small roughly chopped pieces.

In a large pan, sweat the roughly chopped Butternut squash pieces over a medium heat, adding a small amount of water occasionally to prevent it catching. Once softened, liquidise to a puree and set aside.

In a frying pan, fry the 1cm butternut squash cubes in olive oil and thyme over a high heat until golden brown. Drain on kitchen towel and set aside.

Dilute the Knorr Stock Pot in about 600ml of boiling water.

In a medium heavy based pan, sweat the onion and garlic off in olive oil for about 2 minutes.

Add the risotto rice and stir continuously for about 30 seconds. Now start adding the Stock a couple of ladels at a time, stirring occasionally and topping up with more Stock as the water evapourates. The risotto should be simmering but not boiling rapidly.

After about 10-12 minutes, add approximately 4-5 tablespoons of Butternut Squash Puree. Continue stirring and tasting/checking the rice adding more Stock or puree to the desired consistency.

After about 16-18 minutes the rice should be al-dente. Add the butter, pecorino cheese and rocket leaves. Then add about half of the fried Butternut Squash cubes from earlier.

Once the right consistency is obtained, divide equally onto 2 plates, sprinkling the remaining Butternut Squash on top for presentation. Can be served with more Pecorino cheese grated on top.

Keep back a little Stock Pot to adjust the consistency of the risotto near the end of cooking.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 160g Arborio risotto rice
  • 1/4 Finely chopped onion
  • 1kg Butternut Squash
  • 1 Garlic clove finely chopped
  • 1 Knorr Vegetable Stock Pot
  • 15g Pecorino cheese
  • 1 tsp Dried thyme
  • 25g Unsalted butter (softened)
  • Handful Rocket leaves
  • 2 tbsp Olive oil

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