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Butternut Squash Risotto

Submitted by Pip 11 June 2009



2lbs butternut squash,3 TBLS olive oil,salt and pepper,1 tsp runny honey,1 onion roughly chopped,2 sticks celery chopped,1 x 1 inc fresh ginger grated,8 oz risotto rice,5 fl oz white wine,1 1/2 pints boiling veg stock,juice 1/2 lemon,parsley,,,


Peel squash and put into oven roast for 15 - 20 mins 220 C gas 7 with oive oil

Pour over honey roast for 10-15mins until crisp and golden

Meanwhile make the risotto. Heat remaining oil in large non-stick frying pan, add onion celery and ginger fry for a few mins lower heat and simmer for 10mins,

add the rice and wine add stock stirring continously cover and cook until all the liquid has been absorbed stirring occasionally. ( I usually put it in the bottom of my aga for about 20 mins)

Add the roasted squash lemon juice and spinkle with parsley

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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