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Sumptuous Butternut Squash Risotto

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

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

Butternut Squash Risotto - easy risotto for kids - Saucepan Kids

 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

Pre-heat oven to 180 C (356 F)


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


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


Roast in the oven for between 30 to 40 minutes


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


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


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


Add 100ml of white wine and fry until wine evaporates


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)


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


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


Serve with parmesan shavings

Nutrition Facts

Serving Size 2 adults & 3 kids