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  • Butternut squash risotto

Recept time 20 min.
Recept time 4
Recept time Saucepan

This dish combines lovely ravishing flavours together. The creamy risotto blends in nicely with the soft pumpkin. This steaming dish is delicious in winter, but can also be enjoyed slightly warm in summer. Always perfect!


  • 1/2 EAT ME butternut squash
  • 20 g EAT ME basil
  • 1 red onion
  • 300 g mini spinach
  • 400 g risotto rice
  • 1 clove garlic
  • 1 L water
  • 2 vegetable stock cubes
  • 2 tbsp. olive oil
  • 25 g pine nuts
  • 150 g grated Grana Padano
  • Ground pepper

Let's get to work

  1. Peel the butternut squash. Cut the stem and the bottom off the squash. Cut the butternut squash in half lengthwise and remove the seeds with a spoon. Cut the pumpkin into slices and then into pieces.
  2. Bring 1 liter of water to the boil along with 2 vegetable stock cubes. Turn the heat down.
  3. Chop the onion fine and crush the garlic with a garlic press.
  4. Wash the basil and chop finely.
  5. Heat olive oil in a pan and fry onion and garlic until the onion is soft and translucent.
  6. Add the diced pumpkin and cook for 3 minutes.
  7. Add the rice and cook for 1 minute. Deglaze with 1/3 of the vegetable stock and stir gently.
  8. Lower the heat and put a lid on the pan. Leave the rice for 2 minutes, stir well until all the liquid is absorbed. Repeat this one more time.
  9. Add the spinach and basil.
  10. Keep stirring until the rice is tender.
  11. Add the Grana Padano and fold into the risotto and season with freshly ground pepper.
  12. Toast the pine nuts in a dry frying pan until golden brown.
  13. Serve the risotto with shaved Grana Padano cheese and pine nuts.

More recipes with basil

Salade caprese met avocado
Avocado Caprese salad
Kiwano salsa
Kiwano salsa
Avocadosalade met basilicum dressing
Avocado salad with basil dressing
Gele pasta van kurkuma met tonijn
Yellow turmeric pasta with tuna
Shakshuka met avocado
Shakshuka with avocado

Read more about the used products

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