Vegetarian Recipe, Butternut Squash Risotto

Butternut Squash Risotto – Vegetarian Recipe

Butternut Squash Risotto – Vegetarian Recipe

Just because we live in a camperan, doesn’t mean we can’t eat good food. I find living with a chef encourages me to try harder not to get boring in the kitchen. The other good thing about Nik being a chef is after we’ve tried a new recipe we can sit and pick it apart (in a good way). Nik will give great suggestions on how it could be enhanced. He is good, though, he won’t say a word until I ask him. The end results are what we are sharing with you.

Although this dish hasn’t been changed from the original recipe as it was just so tasty as it was. 

To turn this delicious vegetarian dish into a vegan meal exchange the butter and cheese for vegan alternatives.

Serves 2


  • 1 medium butternut squash – diced into 1cm chunks
  • olive oil
  • small bunch fresh sage – roughly chopped
  • 800ml veg. stock – warm
  • 25g butter
  • 1 onion finely chopped
  • 150g risotto rice
  • 25g cheddar cheese


  1. Coat the squash in olive oil and mix with all but 8 leaves of the sage, then roast in the oven on medium heat for 35 – 40 minutes. ( for an alternative to oven method, please see below)
  2. Whilst the squash is cooking – melt the butter over a low heat and sweat the onions for 8 – 10 minutes, until soft but not browned.
  3. Stir in the rice until completely coated in the butter, stirring continuously until the rice becomes shiny and the edges transparent.
  4. Pour in a cup of the warm stock and simmer until completely soaked into the rice. Then slowly add ⅔  of the stock and simmer over a low heat, stirring often, for 25 – 30 minutes. Until the spoon leaves a trail in the rice. Add the last of the stock only if needed.
  5. While the rice is cooking splash a small amount of olive oil into a frying pan and gently fry your remaining sage leaves until just starting to crisp. Set aside for later.
  6. When the squash is cooked mash half and stir into the risotto with the cheese.
  7. Serve in a pasta bowl with the remaining chunks of squash and fried sage leaves scattered over the top.

As some campers don’t have ovens and water can be harder to get we have an alternative method for cooking our squash. We enjoy either method.

  1. Put your chunks of squash into a pot with your sage and stock cubes. 
  2. Bring to the boil.
  3. Turn the heat down to a low simmer and cover to reduce the amount of energy needed and stop the loss of too much of your stock.
  4. Follow from step 2 above, using the stock from your vegetable pot. This will reduce the amount of water needed with the added bonus of your stock being infused with the goodness of your vegetables.

Tip: When using this method add your mashed vegetable before considering if you need the last third of your stock, as mashed boiled vegetables have more water content.

Tip: Try this recipe with a mix of carrots and butternut squash or just carrots. Both taste equally yummy.

If you liked this and want to try another vegetarian recipe click HERE

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