All Recipes
Serves 4Allergens - celery, dairy (optional)


  • 3 tbsp olive oil
  • 1 onion, peeled and chopped finely
  • 1 carrot, chopped finely
  • 1 celery stick, chopped finely
  • 3 cloves garlic, peeled, crushed or finely chopped
  • 1⁄2 butternut squash, peeled and cut into 1cm cubes
  • 300g risotto rice
  • 1 tsp of dried oregano
  • 1 litre of vegetable or chicken stock (from a stock cube is fine)
  • Chopped herbs, rocket or pea shoots to garnish.

“Serve the risotto with a side of salad leaves and top with grated cheese if you’d like.”

What to do

  1. Fry onion in olive oil on a medium heat for 5 minutes until starting to soften.
  2. Add carrot and celery.
    Cook on a low heat for 10 minutes and add squash, garlic and oregano.
  3. Add risotto rice and stir for a minute to coat each grain.
    Add around 1⁄2 stock.
  4. Cook rice for around 10 minutes (stirring every now and then) on a low heat
    until water has absorbed,
  5. Repeat with 1⁄2 remaining stock and check texture of rice. If it’s cooked
    you will not need the remaining stock but if it needs more time then add
    remaining stock and cook until absorbed.
  6. Serve with herb or pea shoot garnish.