5 from 6 votes

Creamy Butternut Squash Risotto

Jump to Recipe
This creamy butternut squash risotto recipe is comforting, rich and so simple to make. The roasted and caramelised butternut squash gives the risotto a amazing flavour and at £1.09 it's a winner!
Prep time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
£1.09
Makes: 5
mains
Italian
Freezable

Table of Contents

Creamy Butternut Squash Risotto

Print
5 from 6 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
£1.09
mains
Italian
Freezable
Servings: 5
This creamy butternut squash risotto recipe is comforting, rich and so simple to make. The roasted and caramelised butternut squash gives the risotto a amazing flavour and at £1.09 it's a winner!

Ingredients

  • 1 white onion (£0.60)
  • 1 butternut squash (£0.95)
  • 250 g arborio rice (£2.29)
  • 150 g crème fraiche (£1.00)
  • 2 handfuls of frozen peas (£0.62)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tbsp dried sage
  • 1 tsp garlic granules
  • 1 ltr vegetable stock
  • Salt & Pepper

Method

Preheat the oven to 180°C

  • Slice the butternut squash lengthways and scrape out the seeds. Drizzle with ½ tbsp of olive oil and season with salt and pepper. Pop in the oven timer set to 45 minutes.
  • After relaxing for 20 minutes, dice the onion and add it to a large frying pan with ½ tbsp of olive oil on a medium heat.
  • After around 6 minutes the onions should be translucent. At this stage add the sage, garlic granules and arborio rice. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
  • When the stock has been absorbed in the rice, add another 2 ladles of stock and repeat this step until all your stock is used up. After about 10 minutes, add the frozen peas into the pan.
  • When the squash timer goes off, use a big spoon to scrape out the roasted butternut squash and add it to a bowl to combine with the crème fraiche. I used a potato masher to combine them into a smooth orange, creamy mix.
  • Add this into the risotto and stir to combine. If it looks a bit dry and is hard to stir, add another ladle of stock to loosen it up. Have a taste to see if the rice has fully cooked through, if not – keep going with the ladle/mix procedure until it is. Serve with a pinch of salt and lots of black pepper.

Nutrition

Servings: 5 servings
Fat: 16g
Calories: 438kcal
Carbohydrates: 16g
Protein: 6g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 150+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools
  • Advert Free experience

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim
Share to...