Knorr
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Serves 4
Cook 35 mins
Prep 10 mins
36

Butternut Squash Risotto

This butternut squash risotto is packed with flavour and perfect for lunch. Arborio rice is cooked to creamy perfection with vegetable stock, white wine, herbs, onion and garlic; then topped with roasted butternut squash and grated cheese.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 1 butternut squash, peeled and chopped into 2 cm cubes
  2. 30ml olive oil, divided
  3. 1 onion, finely chopped
  4. 1 stalk celery, finely chopped
  5. 2 cloves garlic, crushed
  6. 1 x KNORR Vegetable Stock Pot
  7. 1 Robertsons Bay Leaf
  8. 15ml fresh thyme leaves
  9. 140g risotto rice
  10. 70ml white wine eg sauvignon blanc
  11. 45ml stork margarine
  12. 45ml parmesan cheese, grated (or Cheddar)

Method

Method

  1. Preheat the oven to 180°C.
  2. Place butternut squash in a baking tray and drizzle with half of the olive oil. Bake for 15-20 minutes, until tender. Set aside.
  3. In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
  4. Add the Knorr Vegetable Stock Pot, Robertsons Bay Leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil. Add the wine and stir until all of the liquid has absorbed into the rice.
  5. Add 100 ml of boiling water to the rice and stir continuously, until all the liquid has gone. Repeat this process three or more times, until the rice is tender.
  6. To finish, add the Stork Margarine and grated Parmesan. Fold in the roasted butternut squash.
  7. Serve with extra Parmesan shavings and crispy Parma ham/Prosciutto pieces.
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