Red kuri squash risotto

A creamy autumn risotto made with red kuri squash, soft and delicately sweet. Comforting and colourful, it proves that a risotto can be indulgent without too much butter or cream.

Prep: 15 min  |  Cook: 30 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 310 kcal · 9 g protein · 38 g carbohydrate · 12 g fat

Ingredients

• 300 g risotto rice
• 1/2 red kuri squash
• 1 onion
• 1 litre vegetable stock
• 50 g Parmesan
• 2 tbsp olive oil

Method

1. Fry the onion and the diced squash.
2. Add the rice and toast it for 2 minutes until translucent.
3. Add the stock a ladleful at a time, stirring, for 18 minutes.
4. Off the heat, stir in the Parmesan.

Nutritional benefits

Red kuri squash lightens this risotto by providing fibre, beta-carotene and a natural creaminess that reduces the need for butter. Rice supplies comforting carbohydrate, and Parmesan adds flavour and calcium. A balanced, seasonal vegetarian dish.

Variations and substitutions

• With butternut or another winter squash.
• With mushrooms or toasted hazelnuts.
• Vegan: nutritional yeast instead of Parmesan.
• Higher in protein: chickpeas or smoked tofu pieces.

Storage and make-ahead

Best fresh; keeps for 2 days. Reheat with a little stock to bring back the creaminess.

💡 Good to know

The secret of a creamy risotto: add the stock gradually and stir regularly to release the starch from the rice.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.

Ingredients in this recipe: rice · red kuri squash · onion · vegetable stock · Parmesan.

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