A delicious, warming dish for cold winter nights, or a healthy and wholesome dish for a long summer evening - our gluten-free Spiced Butternut Squash Risotto works well at any time. Our kit contains delightful blend of warm spices and a roasted garlic paste - we're particularly fond of the cinnamon and chilli blend in this dish – the flavour combination here certainly had us coming back for seconds!

Cook our delicious Spiced Butternut Squash Risotto in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Spiced Butternut Squash Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Roasted Garlic Paste pot, a Vegetable Stock pot and a Risotto Spice Blend pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Spiced Butternut Squash Risotto in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Roasted Garlic Paste
  • Vegetable Stock
  • Risotto Spice Blend

Your shopping list for 2 servings:

  • 1 small onion
  • 350g butternut squash
  • 150g arborio risotto rice
  • 20g Parmesan
  • 30g pine nuts (optional)
  • 2slices of prosciutto (optional)
  • Handful of Parsley
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Our 25 minute recipe

  1. Get prepared

    Heat the oven to 200C / fan 180C / gas 6. 

    Toss the butternut squash in a little oil and a pinch of salt on a baking tray and cook in the oven for 20mins. 

    Mix 750ml of boiling water with the VEGETABLE STOCK in a jug. Keep aside.

  2. Start the risotto

    Heat a little oil in a pan over a medium-high heat and fry the onion for 3 mins, until soft. 

    Then add the ROASTED GARLIC PASTE and mix well. 

    Add the rice and stir for 1 min, then sprinkle in the RISOTTO SPICE BLEND and mix well.


  3. Ladle in the stock

    Start to add the stock (2 ladles at a time), stirring often and cooking over a medium heat until the liquid has been absorbed each time before adding more. This should take around 15-20 mins. 

  4. Finishing touches

    Finish the risotto by stirring in the butter and most of the parmesan. Then mix through the parsley and the oven-roasted butternut squash pieces. 

  5. Serve!

    Serve the risotto with the torn strips of prosciutto and pine nuts on top (if having). 

    Sprinkle with more parmesan.

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Spiced Butternut Squash Risotto Top Reviews

Lisa - 6th July 2020

A nice twist for a risotto, adding spice. Always had just cheese based ones before. Really enjoyed, was lovely and tasty

Lisa - 6th July 2020

A nice twist for a risotto, adding spice. Always had just cheese based ones before. Really enjoyed, was lovely and tasty

Gracia - 3rd July 2020

After reading some reviews I decided not to put all the seasoning. Also, I used high quality ibérico jamón and the result was really tasty. The combination of the sweetness from the rice and the squash and the saltiness from the jamón was really indulging. Probably you don't need the spice box to reproduce this recipe, but it is good to give you new ideas.

Gracia - 3rd July 2020

After reading some reviews I decided not to put all the seasoning. Also, I used high quality ibérico jamón and the result was really tasty. The combination of the sweetness from the rice and the squash and the saltiness from the jamón was really indulging. Probably you don't need the spice box to reproduce this recipe, but it is good to give you new ideas.

Becky - 30th June 2020

Becky - 30th June 2020

Sharon - 27th June 2020

My first time cooking risotto, I’ll try again but just wasn’t that taken with it from a flavour aspect.

Mandy - 26th June 2020

Excellent

Mandy - 26th June 2020

Excellent

April - 23rd June 2020

The meal was a bit spicier than I thought to begin with, but it was very easy to cook.

Dorothy - 23rd June 2020

Mixed reviews on this one my mum couldn’t eat it she just didn’t like the taste but I ate it not a favourite but edible for me but at the end of the day everyone has different taste so I wouldn’t put anyone of getting it I’d just say try it and see for yourself

Dom - 20th June 2020

A dish you could happily eat week in and week out!

Dan - 19th June 2020

We crisped up the prosciutto under the grill for a few minutes and was an amazing addition!

Dan - 19th June 2020

We crisped up the prosciutto under the grill for a few minutes and was an amazing addition!

Briony - 17th June 2020

Takes longer than 25 mins in my opinion, but delicious nonetheless

Briony - 17th June 2020

Takes longer than 25 mins in my opinion, but delicious nonetheless

Kate - 16th June 2020

So good

Kate - 16th June 2020

So good

Gemma - 12th June 2020

This is incredible. The best risotto I’ve ever had.

Gemma - 12th June 2020

This is incredible. The best risotto I’ve ever had.

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