Sumptuous Butternut Squash Risotto

Our kids love the creamy texture of this risotto and gobble it up every time.

AuthorJamesCategoryDifficultyIntermediate

Our kids love the creamy texture of this risotto and gobble it up every time.

Butternut Squash Risotto - easy risotto for kids - Saucepan Kids
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 Butternut Squash
 1 Onion finely chopped
 150g Risotto Rice (e.g. Arborio)
 Nearly 1 litre of good stock (chicken, vegetable or ham)
 100ml of White Wine
 2 tsps Dried Sage
 Handful of Pine Nuts
 Grated Parmesan
1

Pre-heat oven to 180 C (356 F)

2

Peel the butternut squash (like an apple), cut in half and scoop out the seeds

3

Cut into large chunks and place on an oven proof tray (covered with parchment paper)

4

Roast in the oven for between 30 to 40 minutes

5

Take squash out of oven and roughly puree in a bowl (keeping a few chunks for decoration at end)

6

Fry onion in a little olive oil and a knob of butter for 5 minutes

7

When onion softened, add the risotto rice and fry for a couple of minutes until translucent

8

Add 100ml of white wine and fry until wine evaporates

9

Spoon in hot stock one ladle at a time (using stock from Mummy's Chicken Stock recipe or leftover ham stock from Mummy's Ham recipe)

10

While stirring the risotto, dry toast a handful of pine nuts in a small frying pan

11

When rice cooked through, add the pureed squash, dried sage and pine nuts and mix thoroughly

12

Serve with parmesan shavings

They love to scoop out the seeds from the Butternut Squash and also get involved in the spooning the stock into the risotto and finally helping with the constant stirring.

Freezing

Roast and puree two butternut squash at the same time and store one pureed amount in the freezer for a more speedy risotto next time.

Ingredients

 1 Butternut Squash
 1 Onion finely chopped
 150g Risotto Rice (e.g. Arborio)
 Nearly 1 litre of good stock (chicken, vegetable or ham)
 100ml of White Wine
 2 tsps Dried Sage
 Handful of Pine Nuts
 Grated Parmesan

Directions

1

Pre-heat oven to 180 C (356 F)

2

Peel the butternut squash (like an apple), cut in half and scoop out the seeds

3

Cut into large chunks and place on an oven proof tray (covered with parchment paper)

4

Roast in the oven for between 30 to 40 minutes

5

Take squash out of oven and roughly puree in a bowl (keeping a few chunks for decoration at end)

6

Fry onion in a little olive oil and a knob of butter for 5 minutes

7

When onion softened, add the risotto rice and fry for a couple of minutes until translucent

8

Add 100ml of white wine and fry until wine evaporates

9

Spoon in hot stock one ladle at a time (using stock from Mummy's Chicken Stock recipe or leftover ham stock from Mummy's Ham recipe)

10

While stirring the risotto, dry toast a handful of pine nuts in a small frying pan

11

When rice cooked through, add the pureed squash, dried sage and pine nuts and mix thoroughly

12

Serve with parmesan shavings

Sumptuous Butternut Squash Risotto

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