Plated meal

Italian Butternut Squash Risotto with Tomato & Chives

  • Gluten Free
  • Vegetarian
  • Italian
  • Contains Dairy

This butternut squash and tomato risotto recipe is a low fat twist on an Italian classic. You need to allow extra time to roast the squash, but their rich flavour is worth the wait!

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of water to the boil. Add the vegetable stock* and stir to dissolve, then turn off the heat.

  • 1.0 min

    Peel and chop the butternut squash into small pieces.

  • 3.0 min

    Place the squash on a baking tray, drizzle with olive oil and season with salt and pepper, then place in the oven.

  • 4.5 min

    Peel and finely chop the onion and garlic.

  • 6.0 min

    Halve and juice the lemon*, reserving the correct amount.

  • 7.0 min

    Finely chop the chives.

  • 7.5 min

    Heat the olive oil in a saucepan over medium heat.

  • 8.5 min

    Add the onion and garlic and cook until the onion softens and is translucent.

  • 9.5 min

    Add the risotto rice and stir until coated and translucent at the edges.

  • 10.0 min

    Gradually stir in the stock (a ladel full at a time) and the correct amount of lemon juice.

  • 20.0 min

    Stir regularly and continue to cook until the liquid is absorbed and the risotto is tender (Stir in more water or reserved stock should it dry out).

  • 25.0 min

    Stir in the chopped tomato and cream cheese.

  • 27.0 min

    Finely grate the parmesan.

  • 30.0 min

    Sprinkle in the chives.

  • 32.0 min

    Season with salt and pepper to taste.

  • 33.0 min

    Remove the squash from the oven.

  • 34.0 min

    Remove the risotto from the heat when al dente and distribute among serving plates.

  • 35.0 min

    Distribute the squash atop the risotto and sprinkle with parmesan.

  • Ingredients

    Risotto Rice


    finely chopped

    Chopped Tomatoes

    Cream Cheese


    juiced 1/4 lemon juiced per person


    finely chopped

    Brown Onion

    finely chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person

    Olive Oil

    1 tablespoon per person

    Butternut Squash


    Parmesan Cheese

    finely grated

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