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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
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

Nutrition Facts

Serving Size 2 adults & 3 kids