Hello my lovlies! This week I bring you the hearty and healthy butternut squash risotto. As the nights grow darker and the days get colder this risotto is sure to bring warmth and comfort to all. Its super quick and easy and most importantly its god damn delicious! I love this one for dinner parties or just when you need to feed the masses as not only its really hard to mess up, it is probably one of the cheapest nutritious dinners you can eat! Loved by kids and adults of all ages it’s a serious crowd pleaser! 👏

So what makes this risotto better than the uber cream and cheese-laden alternatives out there? Well, this one is Vegan, Gluten free, Dairy free and Refined sugar free (it doesn’t get much better than that!). 😇 The most important thing you need to know though is that it even though its super healthy it doesn’t taste like it is! It’s creamy, rich and luxurious, oh god I really want some now! I’ll be back in 20! 😋



1 Butternut Squash (Chopped)

2 Onions (Quartered)

3 Cloves of Garlic (Crushed)

3 Cups Short Grain Brown Rice

6 Cups of Water

1 Vegetable Stock cube (Organic, Low Salt)

3 Sprigs Fresh Sage

Olive oil

Salt & Pepper

First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Place the butternut squash, onions and garlic in a lined baking tray. Drizzle with olive oil and place in the oven for approx. 20 minutes until soft and tender.


Whilst the butternut squash is taking its time (huh! As usual!)😜, place the rice, water and stock cube into a saucepan, bring to the boil and simmer for 15 minutes until cooked, then strain.

Once the butternut squash is cooked place it in a food processor and blend to your favourite beat! If you don’t have a food processor grab a potato masher and unleash the fury!! 😈 Once pureed add to the rice.

Last but not least, for a little cheffy extra, drizzle a little olive oil into a hot frying pan and sizzle the sage leaves until they are fragrant and crispy. Crumble into the risotto and serve!

I like to serve this risotto with fresh rocket on top and its really really nice with Parmesan cheese flaked on top if you’re ok with dairy! Also one last tip this risotto tastes even better the next day as the rice absorbs all the flavours so make extra!


Store in the fridge for up to 3 days.


  1. Hi! I’m making this recipe right now but I’m wondering if it’s 3 cups of uncooked rice or cooked rice. I’m doing 2 cups of uncooked rice because that’s all I had, so hopefully that works!

    Liked by 1 person

    • Hey Cassie Glad you like it! I usually make it with short grain brown rice and mine never seems to expand much when cooking (Compared to regular rice) so I would use three! maybe I’m a little greedy too! ;p glad you tried it! xxx


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