Baked Butternut Squash Risotto

A delicious recipe for Butternut Squash Risotto, made with just a handful of simple and in season ingredients and baked in the oven. The easiest risotto recipe you’ll ever make!

This post is sponsored by Learning Resources

This week I’ve teamed up with Learning Resources, the Award Winning Online Retailer specialising in Educational Toys, Games and Learning Aids For Children.

As part of their current food education campaign, Learning Resources have produced a fantastic infographic to help kids learn more about growing their own fruit and vegetables at home or at school.

Using some of our favourite fruit and veg, Learning Resources will take you through when exactly to plants the seeds, where to plant them and the best time for harvesting. Along with lots of facts about how these fruits and veggies benefit our bodies.

Inspired by all this information I’ve decided to make a family meal that’s not only really tasty but super easy too. A delicious Butternut Squash Risotto that’s baked in the oven. Perfect for busy parents!

Butternut Squash is of course in season at the moment and is widely associated with this harvest time of year.

To compliment the squash I’m also adding some fresh thyme. Fresh herbs are a great and easy way to get kids growing their own.

At this time of year I tend to only grow them inside but once the weather warms up you can create a dedicated herb patch in your garden.

STEP 1

Peel the butternut squash and chop it into small bite sized pieces.

STEP 2

Add the squash tin to an oven dish with some olive oil and sprigs of thyme on top.

STEP 3

In a large oven proof dish add oil, chopped onion, garlic, more thyme and risotto rice.

STEP 4

Pour in the white wine and the hot vegetable stock.

STEP 5

Put both dishes into the oven at 200c and bake for 25-30 minutes until the risotto has absorbed all that liquid and the rice is fully cooked.

Then stir in the butter and grated parmesan.

STEP 6

Finally mix in the cooked cubes of butternut squash and it’s ready to serve!

And that’s it. A delicious and warming in-season recipe, perfect for the cold evenings that’s quick and easy to make.

Storage Instructions

This risotto is best eaten immediately. However it can be stored in an airtight container in the fridge for up to 48 hours or frozen too.

For more inspiration and help on growing your own fruit and vegetables below be sure to check out Learning Resource’s infographic.

If you try my risotto recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram.  I always love to see your creations!

OTHER RECIPES YOU MAY ENJOY

20 Minute Rainbow Veggie Risotto – A delicious, quick and easy Rainbow Vegetable Risotto recipe. Ready in just 20 minutes and perfect for kids!

10 Minute Meal – One Pot Spinach Parmesan Orzo – A quick and easy midweek meal, all cooked in one pot and in just 10 minutes. It’s my One Pot Spinach & Parmesan Orzo

PRE-ORDER my new book THE FUSS-FREE FAMILY COOKBOOK out 26th January. 100 healthy easy and quick recipes that the whole family will enjoy!

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