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Oven-roasted spiced squash and cauliflower risotto

Name: Oven-roasted spiced squash and cauliflower risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 750g frozen prepared butternut squash (or 1 large squash, peeled, de-seeded and cut into chunks); 1 large cauliflower, cut into florets (leaves reserved); 1½ tbsp light olive oil; 8 fresh thyme sprigs; 1 tsp chilli flakes; 2 tsp fennel seeds; 1 large onion, finely chopped; 5 garlic cloves, crushed; 200g risotto rice; 700ml good quality vegetable stock, hot; 75g parmesan (or vegetarian alternative), finely grated; You’ll also need…; Large ovenproof frying pan or flameproof casserole

Published: 11 Apr 19
Updated: 18 Mar 24

Our spiced butternut squash and cauliflower risotto is low in saturated fat making it a healthier choice on a weeknight.

Looking for something else? You can discover more vegetarian risotto recipes here.

Easy
March 2019

Test kitchen approved

Serves 4
Hands-on time 15-20 min, oven time 40 min

Our spiced butternut squash and cauliflower risotto is low in saturated fat making it a healthier choice on a weeknight.

Looking for something else? You can discover more vegetarian risotto recipes here.

Vegetarian recipes

Nutrition: per serving

Calories: 479kcals
Fat: 12g (4.7g saturated)
Protein: 23g
Carbohydrates: 65.2g (14.5g sugars)
Fibre: 9g
Salt: 0.76g

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Ingredients

750g frozen prepared butternut squash (or 1 large squash, peeled, de-seeded and cut into chunks)
1 large cauliflower, cut into florets (leaves reserved)
1½ tbsp light olive oil
8 fresh thyme sprigs
1 tsp chilli flakes
2 tsp fennel seeds
1 large onion, finely chopped
5 garlic cloves, crushed
200g risotto rice
700ml good quality vegetable stock, hot
75g parmesan (or vegetarian alternative), finely grated

You’ll also need…

Large ovenproof frying pan or flameproof casserole

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the squash in one side of a large roasting tin and the cauliflower florets in the other. Drizzle with 1 tbsp oil, then add the thyme, chilli flakes, fennel seeds and some salt and pepper. Roast for 40 minutes, tossing halfway through. Add the cauliflower leaves for the final 5 minutes of the cooking time, tossing them in the oil to coat. Cook until the vegetables are just tender and lightly charred.
Meanwhile, heat the remaining ½ tbsp oil in an ovenproof saucepan or flameproof casserole over a medium heat. Cook the onion for 5 minutes until lightly golden, add the garlic, mix well for 1 minute, then stir in the rice. Add the hot stock and transfer to the oven for 20-30 minutes until the liquid has been absorbed and the rice is tender.
Stir the roast vegetables into the rice along with the cheese. Taste and season, then serve.