Fresh Cooked Vegetables

Butternut Squash and Beet Risotto

Cooking Time: 1 hour

Serves: 6


  • 1 large butternut squash, split lengthwise and seeded
  • 6 cups low-sodium vegetable broth
  • 1/3 cup + ¼ cup extra-virgin olive oil
  • 3 large shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 ¼ tsp salt
  • 2 tsp chili pepper flakes
  • 1 cup Arborio rice
  • 8 sprigs fresh thyme
  • ¾ cup dry white wine, such as a sauvignon blanc or pinot grigio
  • Juice of 1 orange
  • 2 tbsp honey
  • 2 packets of Love Beets, cut into wedges
  • 2 sprigs fresh rosemary
  • Handful of fresh sage leaves
  • Juice of ½ lemon
  • Handful of fresh parsley, chopped
  • 50g grated Parmesan cheese, plus more for garnishing


  1. Preheat the oven to 190 degrees Celsius and line a baking sheet with parchment paper. Place the squash halves onto the sheet and roast cut side down for 1 hour. Remove from the oven and allow to cool for 10 minutes.
  2. Scoop the cooked squash from the roasted halves and place into a blender along with a ¼ cup of the vegetable broth, blend on high until completely smooth
  3. Add the vegetable stock to a medium saucepot over medium heat, cover and keep hot.
  4. Heat 1/3 cup of the olive oil in a large heavy bottomed sauté pot over medium heat. Add the shallots and garlic and season with 1 teaspoon salt and chili flakes. Cook until translucent and glossy, about 10 minutes. Add the rice and thyme sprigs and stir until evenly coated and lightly toasted, about 4 minutes. Add the wine and simmer until absorbed into the rice, about 2 minutes. Add enough hot vegetable broth just to cover the rice and cook while stirring, until the broth is almost absorbed. Repeat with about 5 more additions of broth until the rice is bound in a creamy consistency, about 15 minutes.
  5. Fold in the cooked butternut squash puree and heat until simmering –The mixture should be super creamy and thick, but still have a loose consistency, if it’s too thick add more broth and stir to combine.
  6. Heat a small saucepot over medium heat with 2 tablespoons olive oil, orange juice, honey, and remaining ¼ teaspoon salt. Add the beets and rosemary sprigs to the pot and cook, stirring occasionally, until the beets are glazed, about 8 minutes. Discard the rosemary sprigs and set aside.
  7. Heat a small saucepan with the remaining 2 tablespoons of oil. Add the sage leaves and cook until bright green and crispy, about 2 minutes. Set aside onto a paper towel to drain.
  8. Discard the thyme sprigs from the risotto, stir in the lemon juice, and fold in the grated Parmesan cheese. Taste to adjust for seasonings with salt and black pepper. Spoon onto plates and top with the glazed beets. Sprinkle over the crispy sage, chopped parsley, Parmesan cheese, freshly ground black pepper and serve immediately.