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Roasted Butternut Squash Risotto (No Cheese)

Butternut Squash Risotto with no cheese
This recipe for Butternut Squash Risotto can be made two ways. The first is to make it a totally vegan risotto, and the other is not-vegan but it is made without cheese.
A recipe for no-cheese roasted butternut squash risotto.
It’s a seasonal favourite in our home but as some of us don’t like cheese we have found to still make a deliciously creamy risotto. 
Vegan Butternut Squash Risotto
As there is no cheese in this risotto recipe we do make up for some saltiness and umami for the dish with a sprinkle of crispy bacon at the end. It makes for a lovely contrast with the creamy squash and risotto texture. 
If you are somebody that does in fact want some cheese on your baked butternut squash risotto you could also grate some parmesan cheese on top for more saltiness. 
How To Make Butternut Squash Risotto
For the vegan version, we like to sprinkle the butternut squash risotto with toasted pine nuts. They add some delicious crunch to the dish. 
We like having recipes that are adaptable to suit various dietary requirements. So we have included vegan alternatives alongside regular ingredients. 
Best Butternut Squash Risotto
In this recipe, we save about a third of the roasted butternut squash to gently fold through the risotto at the end so it keeps its shape and texture. The rest of it melts in the risotto for sweet deliciousness.
Butternut Squash Risotto
Butternut Squash Risotto

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Butternut Squash Risotto (serves 4)

Ingredients

For the roasted butternut squash
1 medium-sized Butternut Squash (approx. 800g – up to 1kg max), cubed roughly
1 Tbsp Honey (or golden syrup for vegan option)
3 sprigs of Fresh Rosemary, one roughly torn, one split into three sprigs
Large pinch of Maldon Sea Salt
Freshly Ground Black Pepper
2 Tbsp Olive Oil

For the risotto
1 Tbsp Butter (substitute for oil for vegan option)
1 Tbsp Olive Oil
1 medium White Onion, finely diced
4 Garlic Cloves, crushed
500g Arborio Rice
300ml White Wine (look for vegan option if necessary)
1.5 – 2 litres hot Vegetable Stock

Optional toppings
2-3 Tbsp Pine Nuts
Few grates of fresh Parmesan Cheese
10-12 rashers Streaky Smoked Bacon

Method

Preheat the oven to 200C (fan-assisted)/425F/Gas Mark 7.
Spread the pumpkin cubes over a large baking tray drizzle with honey (or golden syrup), fresh rosemary, salt and pepper and then the olive oil. Gently toss together and ensure the squash is spread evenly over the tray before roasting in the oven for 35 minutes. Halfway through cooking carefully loosen and turn the squash. When the butternut squash is done the edges should be browning and starting to caramelise. Remove from oven and allow to cool.
If using, fry the streaky bacon in a frying pan, turning a few times until crispy. Remove and set aside on a plate covered with a kitchen paper towel. Once cooled, just crumbled the bacon into pieces ready to add to the risotto.
If using pine nuts, dry fry the pine nuts in a small frying pan. Shake the pan a few times and remove as soon as they start to brown. Set aside.
In a heavy-bottomed saucepan heat the butter and olive oil together. When the butter has melted add the onion. Fry, stirring often, until the onion softens and begins to turn a golden colour.
Add the crushed garlic and fry for a further minute.
Add the Arborio rice to the pan and fry for 2 minutes, stirring to combine with the onion and garlic.
Pour in the wine and turn up the heat to high for 4 minutes, or until the wine reduces.
Now reduce the heat to medium-low and start to add the hot vegetable stock a ladle amount at a time. Stir until the liquid is absorbed then add another ladles-worth.
When you are about two-thirds of the way through the liquid add two-thirds of the butternut squash to the risotto.
When the first 1.5 litres of stock has been added to the rice test the texture to ensure the rice is cooked through – it should be soft with a very slight bite to it. If it’s not cooked, add more stock or hot water, a little at a time. Still carefully stirring.
Once the rice is cooked serve immediately with the final third of the butternut squash gently folded into the risotto.
Add your chosen garnishes – crispy bacon, toasted pine nuts, cheese, or a sprig of rosemary on the side.

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Ingredients

For the roasted butternut squash

1 medium-sized Butternut Squash (approx. 800g – up to 1kg max), cubed roughly

1 Tbsp Honey (or golden syrup for vegan option)

3 sprigs of Fresh Rosemary, one roughly torn, one split into three sprigs

Large pinch of Maldon Sea Salt

Freshly Ground Black Pepper

2 Tbsp Olive Oil

For the risotto

1 Tbsp Butter (substitute for oil for vegan option)

1 Tbsp Olive Oil

1 medium White Onion, finely diced

4 Garlic Cloves, crushed

500g Arborio Rice

300ml White Wine (look for vegan option if necessary)

1.5 – 2 litres hot Vegetable Stock

Optional toppings

2-3 Tbsp Pine Nuts

Few grates of fresh Parmesan Cheese

10-12 rashers Streaky Smoked Bacon

Instructions

Preheat the oven to 200C (fan-assisted)/425F/Gas Mark 7.Spread the pumpkin cubes over a large baking tray drizzle with honey (or golden syrup), fresh rosemary, salt and pepper and then the olive oil. Gently toss together and ensure the squash is spread evenly over the tray before roasting in the oven for 35 minutes. Halfway through cooking carefully loosen and turn the squash. When the butternut squash is done the edges should be browning and starting to caramelise. Remove from oven and allow to cool.If using, fry the streaky bacon in a frying pan, turning a few times until crispy. Remove and set aside on a plate covered with a kitchen paper towel. Once cooled, just crumbled the bacon into pieces ready to add to the risotto.If using pine nuts, dry fry the pine nuts in a small frying pan. Shake the pan a few times and remove as soon as they start to brown. Set aside.In a heavy-bottomed saucepan heat the butter and olive oil together. When the butter has melted add the onion. Fry, stirring often, until the onion softens and begins to turn a golden colour.Add the crushed garlic and fry for a further minute.Add the Arborio rice to the pan and fry for 2 minutes, stirring to combine with the onion and garlic.Pour in the wine and turn up the heat to high for 4 minutes, or until the wine reduces.Now reduce the heat to medium-low and start to add the hot vegetable stock a ladle amount at a time. Stir until the liquid is absorbed then add another ladles-worth.When you are about two-thirds of the way through the liquid add two-thirds of the butternut squash to the risotto.When the first 1.5 litres of stock has been added to the rice test the texture to ensure the rice is cooked through – it should be soft with a very slight bite to it. If it’s not cooked, add more stock or hot water, a little at a time. Still carefully stirring.Once the rice is cooked serve immediately with the final third of the butternut squash gently folded into the risotto.Add your chosen garnishes – crispy bacon, toasted pine nuts, cheese, or a sprig of rosemary on the side.

No Cheese Butternut Squash Risotto
Simple Butternut Squash Risotto
 
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Written by Keith4444

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