Squash Risotto


Succulent chunks of squash in a bed of Fairtrade rice.

The quantities below make a meal for two people. The amounts of stock and rice need to stay in proportion if you make this for a different number.

This is a Fairtrade derivative of a Riverford recipe who also supply the squash.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


medium butternut squash
60 ml
Zaytoun FAIRTRADE olive oil
500 ml
vegetable stock
2 cloves
120 g
Traidcraft FAIRTRADE white rice
15 ml
FAIRTRADE white wine
50 g
Parmesan cheese
50 g


Slice the squash into two lengthways, scoop out the seeds and then cut the flesh into 1 cm cubes. Discard the skin, use the seeds elsewhere.

Sweat the squash cubes in half of the olive oil in a large covered saucepan until tender (about half an hour).

Season with salt and pepper.

Heat up the stock to simmering point in a pan.

Skin and finely chop the onion and garlic.

In a separate large, heavy-based pan, heat the remaining oil, then add the onion and garlic and cook gently for about 5 minutes until softened.

Add the rice, stir until well coated and cook gently for 2 to 3 minutes.

Add the wine or vermouth and cook until absorbed by the rice.

Now add squash and stir gently for 2 minutes.

Add just enough of the simmering stock to cover the rice and stir well.

Gradually add more stock, a ladleful at a time, stirring constantly. Keep the rice at a gentle simmer and allow each addition of stock to be absorbed before adding more.

After about 15–18 minutes, when the rice is tender but still has a little bite, remove from the heat. The risotto should be a little juicy rather than sticky dry.

Mix in the butter and the Parmesan cheese.

To Serve:

Serve hot with more Parmesan for the table.