Squash Risotto with Rosemary & Thyme

Roast up some squash with rosemary and thyme to use in this tasty risotto. It’s the perfect food for this time of year as you harvest all those beautiful squashes from the garden.

Ingredients (serves 4)

  • 1 medium squash, peeled & chopped into 2cm cubes
  • 1 onion, peeled & diced
  • 4 cloves garlic – 1 peeled & crushed, 3 whole & unpeeled
  • 350g arborio rice
  • 1.5l veg stock
  • 15g parmesan, grated
  • 2 sprigs rosemary
  • handful fresh thyme, leaves picked
  • splash of white winne
  • sea salt & pepper
  • pinch of cinnamon
  • olive oil


  1. Pre-heat the oven to 200c
  2. Place half the squash in a roasting pan and drizzle with oil. Season with a pinch of cinnamon, a generous pinch of sea salt. Add the 3 whole garlic cloves and 1 sprig rosemary to the pan and toss together to coat all the ingredients in the oil. Roast in the oven for 25-30 mins.
  3. Meanwhile, on a medium heat, fry the onions in a large saucepan in a little olive oil and a pinch of salt.
  4. When the onions are translucent, add the crushed garlic and the remaining squash. Cook for a further 5 mins. You may need to add a splash of water if it sticks to the bottom of the pan.
  5. Add the rice to the pan, stir well to coat the rice in the oil and onion. Add a splash of white wine to the rice and cook until it evaporates.
  6. Add the veg stock & the final sprig of rosemary and bring to the boil. Cook on a low heat for 25 minutes or until the rice is cooked, stirring every so often.
  7. Remove the roasted squash from the oven. Set the roasted garlic cloves aside to cool slightly while you mash the squash. Squeeze the garlic out of the skin and mix it in with the squash.
  8. Take the risotto off the heat. Remove the rosemary stalk. Add the mashed squash, the thyme leaves and the parmesan to the risotto and mix well. You can add a bit of water, or some butter to loosen up the risotto mixture if needed.