Prep time
Cook time
Total time
Serves: 6-8 portions
  • 500ml vegetable stock
  • 200g risotto rice
  • 1 small onion diced
  • 1 tablespoon butter
  • 3 tbsp oil
  • 1 small butternut squash
  • Fresh rosemary (bunch)
  • 1 tbsp crème fraiche
  • salt & pepper
  1. Pre-heat oven to 180 degrees C.
  2. Chop the butternut into medium sized cubes and place in the oven with rosmary and olive oil. Roast for 20 minutes until soft.
  3. Meanwhile, on a low-medium flame, sauté the onions in the butter for 2-3 minutes and then add the risotto rice and cook for a further 2 minutes.
  4. Add the vegetable stock, one ladleful at a time, stirring regularly until the rice is cooked to your preferred softness. If you run out of stock, continue to add boiled water. This should take 15-20 minutes.
  5. Once cooked, remove from the stove.
  6. Remove the butternut from the oven, mash with a fork and add into the risotto.
  7. Stir in the crème fraiche and add salt and pepper to taste.
  8. Serve hot to your tot.
Recipe by Hungry Little Veggie at