Roasted butternut squash, pepper and pea risotto


Butternut squash is a vegetable I rarely ate until I met Rory. It always reminded me of pumpkins which I distinctly remember not enjoying. Then one night several weeks ago, Rory said he really liked squash, so I decided to try it. Cooking a fairly simple risotto from BBC good food, it was nice enough and the flavours were there, but after cooking it a few times I started to adjust the flavours and what went in my risotto until we created this recipe.

This risotto is still pretty simple, and I believe it is delicious, full of flavour and lots of different vegetables. I think it makes a really nice starter serving 4, or as a main meal serving 2. You could also replace the squash with chicken, and the recipe would still work well.

Hope you enjoy the recipe, let me know what you think

Roasted butternut squash, pepper and pea risotto

1 medium white onion finely chopped
2 garlic cloves finely chopped
1 bay leaf (fresh of dried)
1 butternut squash peeled and chopped into chunks
1 medium bell pepper (red or yellow) cut into thick slices
150 g frozen garden peas
140 g Arborio rice
1 tbsp. Crème fraîche
2 vegetable stock cubes (can use chicken if prefer)
1 cal. spray

Peel and chop butternut squash into large chunks. The best method Rory and I use is to peel the squash, and then to chop the base off and scoop out the middle, chop into thick slices and then into lumps. Place a piece of foil in the roasting tin; add the squash and spray with low cal. spray. Place in middle of pre-heated oven for about 30 minutes, you want the squash to soften not crisp too much.
butternut-squash
Prep the other veg (peppers, onion, and garlic). Tip: For the garlic, chop the end off, and then press down the side of the knife to crush the garlic, this will make it easier to peel. Also, chop the pepper up nice and thick so it does not disintegrate while cooking.

Make up the stock (800 ml) about 20 minutes after the squash goes in the oven. Next, heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.

* After 30 minutes take ¾ of the squash out of the oven and mash into a bowl and cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *

Turn the heat down to 3 and add the bay leaf. Slowly incorporate the stock, making sure after every addition to stir and let the rice absorb the stock. Make sure to do this section slowly to allow the rice to fully absorb all the stock; this will help with a thick delicious flavour.
butternut-squash-risotto
Once all the stock is incorporated, taste the rice and check its cooked through, then add the mashed butternut squash, and the frozen garden peas. Let this heat through and then add the Crème fraîche and then add to bowls (leave out the bay leaf). Place the roasted squash from the oven on the top of the risotto to serve. Enjoy!
Simple! Such a great meal, very tasty and full of healthy vegetables. Find the print friendly version below.

Roasted butternut squash, pepper and pea risotto

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • Large saucepan
  • Roasting tray
  • Spatula
  • Measuring jug
  • Kitchen foil
  • Grater

  • Ingredients:
  • 1 medium white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 bay leaf (fresh of dried)
  • 1 butternut squash peeled and chopped into chunks
  • 1 medium bell pepper (red or yellow) cut into thick slices
  • 150 g frozen garden peas
  • 140 g Arborio rice
  • 1 tbsp. Crème fraîche
  • 2 vegetable stock cubes (can use chicken if prefer)
  • 1 cal. spray
  • Parmesan (optional)

Directions

  1. Pre-heat oven to 180°C.
  2. Peel and chop butternut squash into large chunks.
  3. Line the roasting tin with foil; add the squash and spray with low cal. spray.
  4. Place in middle of pre-heated oven for about 30 minutes
  5. Prep the other veg (peppers, onion, and garlic).
  6. Boil kettle and make up 800ml stock 20 minutes after the squash went in.
  7. Heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed.
  8. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.
  9. * After 30 minutes, take ¾ of the squash out of the oven and mash into a bowl, cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *
  10. Turn the hob heat down to 3 and add the bay leaf.
  11. Slowly incorporate the stock, making sure the stock is absorbed by the rice each time.
  12. Once all stock is incorporated, it should be a little runny but cooked.
  13. Then add the mashed butternut squash, and the frozen garden peas.
  14. Let this heat through and then add the crème fraiche
  15. Serve this in bowls with the leftover roasted squash on top (don’t eat the bay leaf)

2 thoughts on “Roasted butternut squash, pepper and pea risotto

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