Butternut Squash Risotto

7 April 2016

I tried this yummy recipe for the first time this week and wanted to share it with you.  Its adapted from a Deliciously Ella recipe.  Its a super easy and quick way to make risotto without the achey arm from having to continuously stir the rice, and it tastes really rich and creamy, yet contains no dairy at all.  I'm not always a fan of this dish as its served so often in restaurants these days, but this one is really good and tastes a little different to others I've tried. Its great topped with a handful of rocket and some crunchy toasted seeds.  I hope you'll enjoy it

Ingredients (makes enough for 4 servings)

  • 2 Cups Short Grain Organic Brown Rice
  • A pinch of dried herbs of your choice (I used an organic mixed herb ion that included parsley, basil, majoram and more)
  • 1 tablespoon Apple Cider Vinegar (plus a drop or two for the rice as optional)
  • 1 large Butternut Squash , peeled and cut into small chunks
  • a drizzle of olive oil
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon tahini
  • juice of 1 lemon
  • salt and pepper to taste


  • Pre-heat oven to 210 C (190C for fan oven)
  • Place the squash pieces in a roasting tin, drizzle over the olive oil, paprika, cumin, salt and pepper.  Mix well together, then roast for around 30 minutes or so, until the cubes are soft and starting to caramelize a little round the edges.
  • While the squash is roasting, cook the rice.  Rinse the rice, then place in a saucepan with 3 cups water, a sprinkle of salt, drop or two of apple cider vinegar, the the dried herbs.  Bring to the boil for about 5-10 minutes, then reduce the heat and simmer with a lid on for about another 30 minutes or so until the water has evaporated, and the rice is soft but not soggy. Keep checking the rice throughout in case you need to add any extra water as it cooks.
  • Once the squash is cooked, place half of it in a food processor with around 1/4 cup water, the nutritional yeast flakes, apple cider vinegar, tahini, salt and lemon juice.  Blend until smooth and creamy.
  • Add the squash puree to the rice, mix well, then stir in the remaining squash pieces.
  • Serve with chopped fresh parsley or coriander, and I love it with a handful of rocket on top, or with any steamed greens