Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Risotto Recipe with Butternut Squash, Rosemary and Chilli

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.
  • Cooking time30 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Risotto Recipe with Butternut Squash, Rosemary and Chilli

Ingredients

  • 80 grams Bertolli buttery spread
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 300 grams butternut squash cubed
  • 300 grams risotto rice
  • 50 ml white wine
  • 2 rosemary sprigs
  • 1.5 l liquid vegetable stock kept hot
  • 60 grams grated Parmesan plus extra for sprinkling
Energy (kcal)499 kcal
Energy (kJ)2106 kJ
Protein (g)11.4 g
Carbohydrate incl. fibre (g)74.6 g
Carbohydrate excl. fibre (g)72.5 g
Sugar (g)7.1 g
Fibre (g)2.1 g
Fat (g)16.7 g
Saturated fat (g)5.0 g
Unsaturated fat (g)10.4 g
Monounsaturated fat (g)5.0 g
Polyunsaturated fat (g)5.4 g
Trans fat (g)0.0 g
Cholesterol (mg)10 mg
Sodium (mg)1150 mg
Salt (g)2.88 g
Vitamin A (IU)7559 IU
Vitamin C (mg)14.8 mg
Calcium (mg)221 mg
Iron (mg)0.71 mg
Potassium (mg)283 mg

Instructions

  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.