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 a little white wine and some 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 some butter and grated parmesan.
STEP 6
Finally mix in the cooked cubes of 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.
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 on Instagram. I always love to see your creations!
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Baked Butternut Squash Risotto
Prep Time: 5 mins- Cook Time: 30 mins
- Total Time: 35 minutes
Yield: 4 1x
Category: Dinner
Cuisine: Italian
Print Recipe
Pin RecipeDescription
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!
Ingredients
- 2 tbsp oil
- 1 medium butternut squash
- handful of fresh thyme sprigs
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 300g risotto rice
- 100ml white wine
- 800ml hot vegetable stock
- 1 tbsp butter
- 50g grated parmesan cheese
Instructions
- Peel the butternut squash and chop it into small bite sized pieces.
- Add the squash to an oven tray with 1 tbsp of olive oil and a few sprigs of thyme on top.
- To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto rice.
- Pour in a little white wine and some vegetable stock and mix well.
- 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 full cooked. Then stir in some butter and grated parmesan.
- Finally mix in the cooked cubes of squash and it’s ready to serve!
Notes
- 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.
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