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M&S Health & Nutrition

Butternut Squash Risotto

Butternut Squash Risotto

Serves 4


- 450g Butternut squash - diced
- 50g Onion - finely chopped
- 1 clove Garlic - finely chopped
- 1 tbsp Olive oil
- Pinch Salt
- Pinch Cracked black pepper
- 200g Risotto rice
- 10g Grated lemon zest
- 700ml Vegetable stock
- 45g of vegetarian parmesan


  1. Pre heat the oven to 200 oC / 400 Of gas mark 6
  2. Place the butternut squash, onion, garlic and olive oil into an ovenproof casserole dish season with then salt and pepper cook in the oven for 15-20 minutes until golden and caramelized turning regularly
  3. Sprinkle over the risotto rice and lemon zest and stir together add the warm vegetable stock, cover with foil and return to the oven for 25-30 minutes or until the rice is tender and all the stock is absorbed
  4. Stir in half the grated parmesan cheese, scatter the remaining over the top and serve
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