butternut-squash-risotto - vegetarian vegan recipe

Perfect comfort food for cool autumn evenings.
Using extra virgin rapeseed oil and cider gives a lovely golden colour.

Ready in 45 minutes Serves 2


  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 2 handfuls of butternut squash or pumpkin cubed
  • 250g Arborio rice/pearled spelt
  • 1 tbsp vegetable bouillon powder
  • 1 litre water
  • glass of cider or wine (approx 150ml)
  • pinch of saffron
  • 2 handfuls of spinach
  • salt and black pepper to taste
  • 3 tbsp extra virgin rapeseed oil


  1. Add the bouillon powder to the boiling water to make a stock, and then place on a low heat.
  2. Heat the oil in a large pan, add the butternut squash/pumpkin, and cook until it starts to brown.
  3. Add the onion and garlic, and cook until soft.
  4. Add the rice/spelt and stir until coated in oil, then add the cider/wine and saffron. Cook for 5 minutes.
  5. Add a ladleful of stock and stir. Add the spinach.
  6. Cook on a medium heat, stirring frequently, adding more stock as required.
  7. When the rice is cooked, remove the pan from the heat, and season with salt and pepper.
  8. Serve garnished with toasted pumpkin seeds.

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