Yellow courgettes and squash risotto

I went to our local farmer’s market this morning for the first time in the 9 months we’ve lived in this area.  I bought yellow courgettes and butternut squash to make a vegetarian risotto.  I technically haven’t put my apron back on, but hey, someone’s got to feed me, and that person would be me.

I made a big batch of risotto which I hope to stretch to at least 2 meals so that I can spend more time in the gym and less time in the kitchen.  The recipe is the standard risotto recipes I’ve used in this blog.


  • 1/2 butternut squash, seeds and skin removed and diced
  • 2 yellow courgettes, diced
  • 1 shallot, diced
  • 1 clove of garlic, minced
  • 2 stalks of celery, chopped
  • 2 oxo vegetarian stock cubes diluted in 1 litre of water
  • 250g arborio rice
  • a handful of grated parmesan cheese
  • salt and pepper to taste
  • olive oil


  1. Place the squash and courgettes on a baking dish, drizzle with olive oil and roast in the oven at 200 degrees for 30 minutes
  2. Heat 2 tbsp olive oil in a heavy based pan. Saute the shallots for 1 minute followed by the garlic for 10 seconds
  3. Add in the celery and cook for 1 minute
  4. Add in the risotto rice, and pour in a ladle of stock. Stir well for 30 seconds and leave the stock to evaporate
  5. Pour in another ladle of water, stir gently for 1 minute and let the rice soak up the water. Cook under low heat
  6. Repeat step 4 until all but 100ml of the stock is gone (this should take about 25 minutes)
  7. Transfer the roasted squash and courgettes into the risotto, add in the remaining 100ml of stock and stir to mix
  8. Once the last of the stock has evaporated, season with salt and pepper and remove from the heat.
  9. Add the grated parmesan, stir and serve up


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