Spiced Butternut Squash Risotto4.0/5 (BASED ON 236 reviews)
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 20 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Roasted Garlic Paste
- Vegetable Stock
- Risotto Spice Blend
Your shopping list:
- butternut squash
- arborio risotto rice
- hard cheese
- of Parsley
- pine nuts(optional)
Our 20 minute recipe
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 20 mins.
Mix 750ml of boiling water with the VEGETABLE STOCK in a jug. Keep aside.
Start the risotto
Heat a little oil in a pan over medium 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.
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.
Finish the risotto by stirring in the butter and most of the hard cheese. Then mix through the parsley and the oven-roasted butternut squash pieces.
Serve the risotto with more parmesan and some pine nuts on top (if having).
Spiced Butternut Squash Risotto Reviews
BASED ON 236 reviews
Alicia - Nov 21, 2019
A bit long to prepare but definitely worth it . Yummy ! I added a bit of chicken to the recipe and it turned out fine
Greg - Oct 29, 2019
Zoe - Oct 17, 2019
Nice meal- would have given 5 stars if i didnt have to season it quite heavily
Zoe - Oct 16, 2019
Nice but needed seasoning
Zoe - Oct 16, 2019
Zoe - Oct 16, 2019
Very nice flavours with exactly the right amount of liquid for the rice! I roasted my butternut squash for extra yumminess. Would have given 5 stars but I had to season it quite a bit
Holly - Oct 14, 2019
Loved this, make sure you boil off all the liquids though!!
Nam - Oct 10, 2019
Not as great as expected
Jo - Sep 16, 2019
Brown sludge. Not sure what happened as all the other recipes are amazing x
Sue - Sep 16, 2019
Weird combination of flavours- creamy and cheesy but also spicy and sweet cinnamon taste. Not sure it worked but very tasty!
Laura - Sep 11, 2019
I thought the flavour was very strange and odd spice, didn't compliment anything in the dish. Interesting to try but would not order again. Gets 2 stars as my partner thought it was "alright".
Damian - Aug 19, 2019
Nor quite as light as it looks in the photo. More browny
George - Jun 14, 2019
Not as spiced as I expected
Suzanne - May 31, 2019
Not a lover of butternut squash, easy to make though
Susannah - May 29, 2019
Very nice. Filling
Mandy - Apr 29, 2019
Becky - Apr 28, 2019
Awful, didn't even look like the recipe photo and tasted worse than it looked!
Dominic - Mar 24, 2019
Added grilled Parma ham and was amazing!
Sarah - Feb 22, 2019
A bit salty which is not a problem we’ve had before
victoria - Feb 21, 2019
Sabrina - Feb 07, 2019
Yummy. Except parmesan isn’t vegetarian ?
dionne - Jan 19, 2019
The flavour in this dish is simply amazing.
Lea - Nov 19, 2018
Great winter warmer, i put the extra squash cubes in the oven rather than fry to get them really crispy
Carina - Oct 12, 2018
Cinnamon is a bit too strong
Ian - Oct 08, 2018
Another brilliant meal, full of flavour. Really enjoyed this one
Lea - Sep 09, 2018
Lovely winter spices,i add some squash in the oven to add to the end for more texture
Liz - Aug 19, 2018
Not as good as the first time I cooked it, seemed to be lacking spice
Penny - Jul 16, 2018
Jonathan - Jun 20, 2018
Liz - Jun 18, 2018
Really liked this dish! Did accidentally buy sweet potato and it actually worked really well!
Valerie - Apr 30, 2018
Mine didn’t look like the picture - more creamy. And it took longer than 15 mins to absorb the stick but I doubled the recipe. Tasted lovely!
Olivia - Apr 27, 2018
Too many spices
Karen - Apr 13, 2018
Karen - Mar 07, 2018
Not too keen on this. The light taste of the butternut squash doesn’t complement the rich taste of the rice.
Sabrina - Mar 06, 2018
My favourite recipe... the nuts on top is the best bit
Peter - Feb 09, 2018
Luca - Jan 21, 2018
Not bad although I am no fan of butternut squash.
Catherine - Nov 26, 2017
Only recipe I've ever had that I didn't like. Too much cinnamon, too much salt.
Jane - Oct 24, 2017
Lovely taste and the crunch from the pine nuts adds a texture, but very lacking in colour so I added some beans and spinach - yum!!!!
Bryn - Jun 24, 2017
20 minutes, my arse. More like an hour. Tastes good, but I'd rather pay someone to make that for me if it is going to take that long for the rice to cook.
Samantha - May 19, 2017
This was amazing! I wouldn't usually use these spices so it was very different for me. But I loved it! Some advice would be to add more vegetables to it though! I added some peppers and mushrooms to make it go further and add a bit more variety to each bite.