Go Back
+ servings
Butternut Squash Risotto
Print Recipe Pin Recipe
5 from 4 votes

Roasted Butternut Squash and Thyme Risotto

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash Risotto
Servings: 4 people
Calories: 393kcal


  • 350 g butternut squash
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • ½ white onion
  • 2 garlic cloves
  • 1 tablespoon fresh or dried thyme
  • 300 g Carnaroli rice
  • 850 ml stock
  • 50 g hard cheese vegetarian parmesan


  • Preheat the oven to 200C or 400F, peel and cut the butternut squash into small cubes.
  • Place the butternut squash cubes on a baking tray and drizzle 1-2 tablespoons of olive oil. Add a pinch of salt and roast until tender enough to be cut easily with a fork (30-40 minutes).
  • Heat the butter and olive oil on medium heat. Add finely chopped onion, garlic, and thyme and cook until the onion softens.
  • Add your Risotto rice and stir until completely coated with the rest of the ingredients. Cook it for a minute or two until it's heated through.
  • Lower the heat to low and start adding your stock, one ladle at a time. Add one ladle of stock, stir until absorbed and add another one. Repeat while you keep stirring the rice.
  • Halfway through your stock, add the roasted butternut squash. Stir and keep adding the stock one ladle at a time. The butternut squash will melt and combine with the rest of the ingredients giving your dish a beautiful color, aroma, and taste.
  • Keep adding the rest of the stock slowly while stirring.
  • Last, add the cheese and give your rice the last stir. Season with salt to taste and leave aside for two minutes before serving.


Calories: 393kcal | Carbohydrates: 75g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1059mg | Potassium: 408mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9858IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 4mg