Simply eating

Veg: Leftover butternut squash healthy risotto

What makes this risotto healthy? There are no dairy products in it. I honestly think these ingredients are enough to make a creamy and scrumptious dish without all the fat from cheese and creme fraiche.

pumpkin risotto resized



  • 300-400g of butternut squash (left overs from other recipes)
  • already cooked corn (I buy mine from the organic shop already boiled), 1 cob
  • 3-4 Tbsp risotto rice
  • 2 medium shallots
  • a dash of saffron
  • 2 Tbsp olive oil
  • salt and pepper
  • 150 ml boiling water (use the kettle or a large pan on a small heat, you could optionally add an organic broth cube, with low salt content. I prefer to use normal water for this recipe)
  • optional: pumpkin seeds, chopped parsley.

Times: 10 mins to prepare the sauqsh and 15-20 mins cooking.

Preparation: Peel and cut the squash into small cubes approx 1 cm. Prepare the onion


In a large pan (I prefer to use a wok, but it is a personal thing), heat the olive oil over medium heat. Once the oil is hot add the chopped shallots and fry until golden. Add the rice and fry for 20-30 seconds. Add a bit of water and the butternut squash cubes. In a bit of warm water dissolve the saffron and add it to the rice. Keep on cooking and adding more water slowly. Towards the end when the rice is cooked(around 15 mins later for this small quantity) add the corn and the chopped parsley. Set on the side and serve with pumpkin seeds on top for extra texture.



2 Comments so far
Leave a comment

I love risotto, and squash! What a delicious combination, especially with the saffron! Yum.

Comment by cloudthyme

Thank you! I will post another squash recipe soon because I love it also. 😉

Comment by simplyeating

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