That’s right, I’m back hehe. I know, I know, I have been slacking with my blogging, but a lot has been going on (and sometimes I was just lazy, whoops)! But the important thing is that I am back, AND Butternut came back this Autumn/Winter in Germany, which means it was time for… ROASTED BUTTERNUT RISOTTO!
Stew and I LOVE butternut, so the fact that we can only have it for a short couple of months in Autumn sucks. But when the time comes, we take advantage! It was also the perfect time to try a new flavour risotto. So I took 2 of our favourites (risotto and butternut), did some research and tastebud searching… and decided this was the one!
Risotto usually takes a while to cook, so patience is appreciated in this recipe. But the end result is delicious! Some tips:
- I roasted the butternut for that extra flavour punch, but you could always steam it if you like.
- Butter is key to making a delicious, creamy risotto – so don’t be shy!
- The stock must stay warm throughout the process, so keep it in a pot next to you on the stove.
- I also think people enjoy different spices on their butternut – cumin and cinnamon are also options if you would like.
Okay, now off you go! Enjoy the recipe 🙂

Roasted Butternut Risotto
Ingredients
For the butternut mash
- 1 medium butternut diced
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp cinnamon
- 1 tsp nutmeg
Risotto
- 2 tbsp olive oil
- 4 tbsp butter
- 1 medium onion finely diced
- 1 clove of garlic minced
- 1 cup white wine
- 6 – 8 cups vegetable broth warm
- 500 g risotto rice
A generous amount of parmesan
salt and pepper to taste
Instructions
Butternut Mash
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Heat the oven at 190 degrees Celcius.
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Add the butternut to a baking tray and toss it in the olive oil, cinnamon, paprika, nutmeg and some salt.
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Roast until nice and tender. Then remove and mash the butternut with a fork until you have delicious butternut mash.
Risotto
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Heat the olive oil and butter in a large pot at a medium/high heat.
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Add in the onion and saute until translucent. then add in the garlic and cook for a min or 2.
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Add in the risotto and stir it into the onion. Allow it to toast slightly for 2 min.
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Add in the wine and allow the rice to soak it up and alcohol to evaporate.
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lower the heat to medium and slowly add in the warm stock, 1 ladle at a time. Allow the rice to fully soak up the liquid, continuously stirring, before adding the next ladle. Add more or less stock as needed.
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Continue to do this until the risotto is cooked to taste. It should slightly stick to the teeth still. Then mix in the butternut mash.
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Add in as much parmesan as you like and some salt and pepper to taste.
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Enjoy with a glass of white wine