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


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

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