Risotto seems to suffer from the mysterious kitchen myth that is hard to cook. Don’t believe a word of it.

Sure, it takes a little technique (arm moving around pot slowly) but if you can cook pasta and prevent it being a sludgy mess or as hard as bullets, then you should be able to perfect a reasonable risotto.

This seasonal delight is not only a thing of beauty with its burnt orange slices of Autumn, it is rib-stickingly pleasing and the perfect insulation for the dark evenings and cooler temperatures.

See out top tips below for how to make a great risotto.

What You Need

  • 350g Risotto Rice
  • Butternut Squash, sliced (or pre -cut)
  • Large Onion, diced
  • Garlic Clove, Crushed
  • 125ml White Wine
  • 350 ml Chicken Stock (Fresh or made from a Knorr Stock Cube)
  • A few sprigs  of Thyme chopped
  • A couple of Sage Leaves chopped
  • Goats Cheese Log
  • Parmesan, grated (as much as you feel you deserve)

Risotto, like pasta, should be served al dente. You know it’s cooked when you can press a grain between your fingers and the white germ in the middle breaks. If the germ is still hard, the risotto isn’t cooked.

Step by step

  1. Cut the Butternut squash into slices (or buy pre-sliced for ease) and roast in a hot oven at 200 degrees with a glug of olive oil.
  2. Meanwhile, heat your stock (homemade or if not we love Knorr stock cubes)
  3. Put a spoonful of oil and a tiny bit of butter in a large frying pan, and when heated, add the rice ensuring that each grain is covered by the oil.
  4. Add the diced onion and garlic to the rice and keep on stirring.
  5. Add the white wine (with a little warmed stock). The rice will sizzle and stir it slowly ensuring that it realises its starchy juices until all the liquid has been absorbed.
  6. This should take approximately 20 minutes.
  7. Stir in the parmesan cheese, thyme and freshly ground pepper.
  8. Add the goats cheese and roasted squash from the oven and stir gently until the goats cheese has started melting.
  9. Serve and eat immediately with some fresh crunchy bread and a green salad.

Top Tips for Perfect Risotto

  1. Always use hot or warm stock so it doesn’t shock the rice.
  2. Stir the rice but not too much. ‘Agitate’ the rice which realises the starch but ensure you don’t stir it constantly.
  3. Add the hot stock slowly, allowing each ladle to absorb before adding more.
  4. Like pasta, the rice should be al dente–just cooked, with a little bite to it. Risotto should not be overly mushy.
  5. Cook on an even heat so that the rice is on a medium simmer throughout.
  6. Add your meat, vegetables and cheese towards the end of the cooking process so that they are not over cooked.


If you like this you will like our beautiful Broccoli Salad.