Butternut squash risotto


  • 350g of round grain rice
  • 500g of butternut squash
  • 60g of grated parmesan
  • 1 onion
  • 60g of butter
  • 15cl of dry white wine
  • 1.2l of warm broth
  • 1 pinch of saffron
  • Salt
  • Pepper


  • Wash then cut the courgette into very small dices on a chopping board.
  • Peel and wash the onion, then mince finely.
  • Hot 30g of butter in a pot then add the onion to soften it up.
  • Add the rice, stirring for 1 minute.
  • Next splash with the white wine.
  • Keep stirring over heat until the wine evaporates.
  • Next add the diced courgette.
  • Then add salt and pepper to taste.
  • Stir vigorously.
  • Wet the rice with a ladle of the hot broth, repeat.
  • You’ll want to add the broth one ladle at a time, making sure you don’t add the next one until the previous one has been properly absorbed into the rice.
  • Cook for 35 minutes. Once done add the rest of the butter, the saffron and the parmesan.
  • Remove the risotto from the heat and let stand, covered, for 5 minutes.
  • Serve as is.

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