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Spicy Butternut Squash Risotto Recipe


Spicy Butternut Squash Risotto

Spicy Butternut Squash Risotto

Photo © Think Vegetables.co.uk
Bring sunshine into the kitchen on a cold winter day with a spicy, butternut squash risotto. This recipe uses a butternut squash but feel free to ring the changes by using pumpkin when available in the autumn.

The spicy butternut squash risotto recipe uses Arborio rice, if you want a risotto with more bite, then use Carnaroli.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 2 tbsp extra virgin olive oil
  • 1 large onion, peeled and finely chopped
  • 1 red birds eye chilli, finely chopped
  • ½ tsp ground cinnamon
  • 10 ½ oz/ 300g Arborio risotto rice
  • 1 butternut squash (approx 2 ¼ lb/ 1kg), peeled and diced into 1"/2cm pieces
  • ½ cup/100ml white wine
  • 2 pints/ 1 litre hot vegetable stock
  • 4 tbsp freshly grated Parmesan, plus extra for serving
  • Salt and freshly ground black pepper


  • Gently warm the olive oil in a wide pan. Add the onion and cook for 4-5 minutes or until softened. Add the chilli and cinnamon, stir and cook for 1 minute.
  • Add the rice and stir until all the grains are coated in the oil, they should be lightly translucent.
  • Add the squash, add the wine and bring to a rapid boil. Whilst stirring, add the hot stock, 2 ladles at a time. Make sure the stock is totally absorbed before adding any more this will take approx 15 - 20 minutes. At the end of this time the rice and the squash should be tender but still have a slight 'bite'.
  • Stir in the Parmesan and season to taste. Leave the risotto to stand for 5 minutes then serve on warmed plates with extra Parmesan grated on top.

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