Butternut Squash Risotto


Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

In truth, it took us a while to appreciate risotto, having come from such a strong tradition of rice cooking where the emphasis is always on individual fluffy grains. However, risotto has a culture and philosophy of its own, and the pleasure of one-pot cooking should never be underestimated.


  • olive oil 1 tbsp
  • thyme leaves 1 tsp chopped
  • garlic clove


  1. In a large, shallow pan, heat the olive oil, add the thyme, garlic, and shallot, and sauté for 2–3 minutes. Add the butternut squash and continue to cook for a further 4–5 minutes. Add the rice and stir to coat with the vegetables and oil.
  2. Now slowly put a ladleful of the hot stock into the rice every 2–3 minutes, allowing the rice to absorb the stock before addin