Squash Risotto

Squash Risotto

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  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Accompaniment


  • 15g (½oz) dried porcini mushrooms
  • 900ml (1½ pints) hot vegetable stock
  • 1 small butternut pumpkin, skin and seeds removed
  • 100g parmesan cheese
  • pinch of saffron
  • 1 onion, roughly chopped
  • 25g (1oz) butter
  • 15ml (1 tbsp) olive oil
  • 280g (10oz) arborio rice
  • 2/3 cup dry white wine
  • salt and freshly ground black pepper

Serves: 4
Preparation Time: 15 Minutes plus Soaking
Cooking Time: 30 Minutes
Tools: Continuous Slicer/Grater


  1. Place dried porcini mushrooms and 2/3 cup boiling water in a bowl. Set aside for 20 minutes. Drain, straining the soaking liquid into the hot vegetable stock. Coarsely chop mushrooms. 
  2. Insert the course grating blade into the Continuous Slicer/ Grater. 
  3. Attach Continuous Slicer/ Grater to the slow speed outlet of your Kenwood kitchen machine. Process pumpkin. 
  4. Remove course grating blade and replace with fine grating blade. Process parmesan. Set aside. 
  5. Heat butter and oil in a medium saucepan over medium heat. Add onion and cook for 4-5 minutes or until golden. Add soaked mushrooms and cook for a further 2 minutes. 
  6. Add rice and saffron to the pan and cook, stirring for 2 minutes. Pour in wine and allow to reduce. 
  7. Gradually add the stock to the pan, allowing the rice to absorb the liquid before adding more. After 15 minutes add pumpkin to the pan. 
  8. Continue to add the stock until the rice is tender or all of the liquid has been absorbed. 
  9. Add parmesan cheese and stir for 1 minute or until a creamy consistency. Season to taste with salt and pepper. Serve.

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