Find your recipes and restaurants here

Butternut and chilli risotto

Recipe from: 06 January 2011

Ingredients 12
Servings 6
Time 10 mins


  • 600
    small butternut chunks
  • 30
  • 30
    olive oil
  • 250
    spring onion, finely chopped
  • 2-3
    red chillies, seeded and finely chopped (dried chilli flakes will do)
  • 500
    Arborio rice (risotto rice)
  • 250
    dry white wine
  • 1.5
    prepared vegetable or chicken stock, heated
  • 30
    fresh thyme leaves (or 10 ml dried)
  • 125
    plain or sour cream
  • 45
    parmesan shavings
  • salt and freshly ground black pepper


30 mins
Blanche the butternut in boiling water for 3 minutes. Drain and pat dry. Heat the butter and oil together in a saucepan and add the pumpkin. Sauté on medium-high until just cooked through and lightly browned – it should not be mushy. Lift the pumpkin out of the pan and set aside.

Add the spring onion, chillies and rice to the saucepan and toss briefly until glossy. Add the white wine and stir until the wine has nearly evaporated. Add the stock – one large ladle at a time – while stirring in between each addition of stock until the rice becomes plump and creamy. Do not add more stock until the previous addition has nearly been absorbed by the rice.

When the rice is cooked and creamy but still has a little bite to the centre of the kernels, add the thyme and add the pumpkin to the mixture, together with the cream and parmesan shavings. Taste and, if necessary, add salt and black pepper. Give one last gentle stir and serve at once.

Serves 6

Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.

Read more on: sauté

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.