Pan Roasted Butternut Squash Risotto

A creamy ristotto enhanced with the sweet flavour of butternut squash.


  • 30 ml olive oil
  • 1 chopped onion
  • 1 chopped shallots
  • 2 cup arborio rice
  • 100 g diced butternut squash
  • 200 ml dry white wine
  • 500 ml vegetable stock
  • pinch of salt
  • 100 g butter (cut into bits)
  • 50 g freshly crumbed goat cheese
  • freshly ground pepper


  1. Sauté onions and shallots in butternut squash olive oil until golden.
  2. Add rice and stir, to coat with oil.
  3. Add wine, half a cup of heated vegetable stock and salt. Stir well.
  4. Continue to add stock in, stirring constantly until rice mixture is creamy and "al dente".
  5. Remove from heat.
  6. Stir in the butter and half of the cheese.
  7. Season with salt and pepper.
  8. Serve immediately, top with additional cheese.


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