Risotto Recipe with Butternut Squash, Rosemary and Chilli

  • Prep
    15 mins
  • Cook
    30 mins
  • Serves
  • Skill

Risotto is so quick and easy to whip up in one pot and can be made with almost anything you have in the cupboards. Nothing says autumn more than hearty vegetables like butternut squash, so we’ve used it to make this comfort food – an Italian-style risotto recipe with the addition of chilli to warm you from the inside out. If you prefer, you can substitute the butternut squash with pumpkin. Bertolli with Butter is perfect to both sweat the vegetables infusing them with all the goodness of olive oil, and to give the risotto recipe the creaminess we all love.


  • 80 g Bertolli with Butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 300 g butternut squash, cubed
  • 300 g risotto rice
  • 50 ml white wine
  • 2 rosemary sprigs
  • 1.5 l liquid vegetable stock, kept hot
  • 60 g grated Parmesan & plus extra for sprinkling


  1. On a medium heat, melt 40 g of Bertolli with Butter in a saucepan, add onion, garlic and chilli and sweat until softened.
  2. Stir in butternut squash and rice making sure each grain is coated in the butter. Pour in wine and allow to evaporate. Stir in rosemary sprigs. Add a ladle of stock, stirring all the time, until the stock has been absorbed. Add another ladle of stock and repeat. Continue doing this for about 15 – 20 minutes until the rice is cooked “al dente.”
  3. Remove from the heat and stir in remaining butter (40 g) and grated parmesan until nicely melted. Divide between four plates and serve immediately with a little sprinkling of parmesan if desired.