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Vegetable risotto

Ready in: 20 minutes  4 portions


  • 3 tbsp garlic infused oil
  • 150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks
  • 1 tsp yeast extract
  • ½ tsp dried mixed herbs
  • 1 celery stick, finely chopped
  • 300g/10½ oz risotto rice
  • 3 carrots (around 300g/10½ oz), peeled and coarsely grated
  • 150ml/5fl oz dry white wine
  • 200g/7oz spinach leaves
  • 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated
  • 1 tsp flaked sea salt and freshly ground black pepper



Step 1
Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly.
Step 2
Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand.
Step 3
While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more.
Step 4
Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds.
Step 5
Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes.
Step 6
Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash.
Step 7
Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately.

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