User Review
2.36 (11 votes)

Roasted squash & pea risotto

Serves 4

Prep Time 10 min

Cooking Time 30 min


  • 500g peeled butternut squash, cut into 2cm pieces
  • 1tbsp olive oil
  • 2tsp reduced-salt vegetable stock powder
  • 1 onion, finely chopped
  • 1tsp fennel seeds, crushed
  • Pinch cayenne pepper
  • 250g arborio rice
  • 200ml white wine
  • 325g frozen peas
  • 30g parmesan-style vegetarian cheese, finely grated
  • 3tbsp chopped fresh mint, plus extra sprigs to garnish


  1. Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with baking paper, then add the squash and toss with half the oil. Bake for 30 min or until tender.
  2. Meanwhile, boil 900ml water in a large pan, then dissolve the stock powder in the water and keep it at a gentle simmer.
  3. Heat the remaining oil in a large pan over a medium heat. Add the onion, fennel seeds and cayenne pepper and cook, stirring, for 5 min or until the onion softens. Add the rice and cook, stirring, for 1 min or until coated with the oil. Add the wine and stir until absorbed. Gradually add the hot stock, a ladleful at a time, stirring until it is absorbed before adding more – this should take about 20 min.
  4. Add the peas and cheese to the risotto and cook, stirring, for 2 min. Remove from the heat, then stir in the chopped mint and two-thirds of the roasted squash.
  5. Divide the risotto among 4 bowls, then scatter with the remaining squash, the mint sprigs and a grind of black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
448 14.6g 8.5g 2.7g 9.3g 10.2g 0.8g 229mg 75.8g 3.2mg

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