This butternut squash risotto is simple, comforting, and it makes a great autumnal dish.

It’s that time of the year again when you can see the market shelves stocking up with all kinds of pumpkins and squashes but I do wish that each pumpkin would come with a recipe card so more people would know what to make out of them except for just using them as a decoration for Halloween 🙂

You already know I love simple, quick meals without lots of complicated ingredients and time-consuming processes.

This is definitely one of these simple recipes I love. Also, my basement is full of all types of squashes and I do love risottos. It’s a win-win.

This butternut squash risotto can be prepared for lunch or just as a comforting dinner meal. If you are like me, you will probably have it for both. Don’t judge!

The key ingredients for the butternut risotto are:

• Butternut squash: This type of pumpkin will give your dish a nutty, but sweet taste so a drizzle of lemon juice at the end of cooking will give just the right amount of balance to the sweetness.
• Risotto rice (Arborio rice): Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. You can use other types of rice but it will affect the recipe.
• Chickpeas: You can definitely omit the chickpeas but I always like to add some additional source of protein and they give a nice texture to risotto.

Read more about What to Eat On A Vegan Diet

Now, let’s cook 🙂

Butternut squash risotto

Course: Lunch, DinnerDifficulty: Easy

Prep time

10

minutes

Cooking time

25

minutes

This butternut squash risotto is simple, comforting, and it makes a great autumnal dish.

Ingredients

• 1 tbsp vegetable oil

• 1 medium onion

• 2 garlic cloves (crushed)

• 1 medium butternut squash (peeled and chopped)

• 150g chickpeas (cooked and drained)

• 200g risotto rice (Arborio)

• 500ml vegetable stock

• 1/2 tsp turmeric powder

• 1/4 tsp ginger powder

• 1 tsp dried thyme

• 1/2 tsp salt (see notes)

• 1/4 tsp black pepper

• A drizzle of lemon juice

Directions

• Heat up the oil and add the onion and garlic. Saute for a couple of minutes until it becomes translucent.
• Add the squash, chickpeas, rice, combine well and add the stock.
• Now add the herbs and spices and season well with salt and pepper.
• Cover the pan and cook on medium heat for about 25-30min. Stir occasionally.
• The liquid shall evaporate, pumpkin and risotto rice should be soft so if you are happy with the taste, remove from the heat.
• Drizzle with lemon juice and mix well.
• Serve hot and sprinkle with some pumpkin seeds and dried thyme.
• Enjoy 🙂

Notes

• If you are using low sodium vegetable stock then feel free to add more salt.

Let me know in the comments below what is your favourite autumn recipe?