Enjoy the luscious versatility of risotto with this flavourful butternut and chickpea variation.


  • 2 whole butternut squash

  • 2 tbsp olive oil

  • 280g peeled butternut squash, cubed

  • 2 tbsp olive oil

  • 110g tinned chick peas

  • 1tsp cumin seeds

  • 280g Arborio rice

  • 1tbsp olive oil

  • 1 finely chopped red onion

  • 1 glass dry white wine

  • 1.7L chicken or vegetable stock

  • 55g butter

  • 110g grated parmesan

  • 1tbsp chopped parsley


  • 1.

    Cut the whole squashes in half lengthwise, leave the skin on but scoop out seeds. Sprinkle with olive oil and roast in the oven at 200°c until cooked – approximately 40-50 minutes.

  • 2.

    Toss the peeled, cubed squash in olive oil and roast in oven for 25 minutes until cooked. Throw chick peas and cumin seeds over the cubed squash and cook for a further 5 minutes. Season, take out and drain.

  • 3.

    Bring the stock to the boil.

  • 4.

    Meanwhile make the risotto. Heat the oil, add the onion and rice and stir to coat all the grains. Add the white wine, stir and bring to the boil. Add a ladle of boiling stock, stir in and allow to absorb. Keep adding wine and stock until the rice is just cooked.

  • 5.

    Stir in the roasted squash and chickpea mix, butter and parmesan and allow to stand. Serve in the roasted squash halves and sprinkle with parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1054kj
  • Fat Total 42g
  • Saturated Fat 15g
  • Protein 34g
  • Carbohydrate 130g
  • Sugar 18g
  • Sodium 1021mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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