Butternut Squash Rissotto

Serves 10 people | Cooks In 50 mins


  • 800g Arborio Rice
  • 2200g Vegetable Bouillon
  • 1100ml Water
  • 250g Diced White Onion
  • 50g Crushed Garlic
  • 100g Butter
  • 200ml White Wine
  • 150g Parmesan Cheese
  • 800g Squash Chips
  • 300g Roasted Squash

Allergy information

Lactose, Sulphites, Soy

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  1. Place your butter in a heavy bottomed pan and cook until frothy.
  2. Add the onions and garlic and cook until soft.
  3. Add the rice and stir, cooking for 2-3 minutes.
  4. Pour on the white wine and cook at a medium heat, stirring all the time until the wine disappears.
  5. Bring your water and Vegetable Bouillon up to the boil and keep simmering.
  6. Add a ladle of stock at a time to the rice and keep cooking on a medium heat until the rice is tender.
  7. Remove from the heat and stir in the parmesan and the remainder of the butter.
  8. Garnish with Roasted Squash and Squash Chips.
  9. Serve in shallow bowls.