• 400g butternut squash, cut into 2cm dice
  • 2 tablespoons olive oil
  • 100g purple sprouting broccoli, halved lengthways
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh sage, chopped
  • ½ teaspoon dried chilli flakes
  • 300g arborio risotto rice
  • 125ml basics white wine
  • 1.25 litres hot vegetable stock
  • 60g be good to yourself soft cheese


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas mark 6.

  2. 2

    Tip the butternut squash into a roasting tin. Add 1 tablespoon oil and mix well. Cook in the oven for 10 minutes, then add the broccoli and cook for a further 20 minutes.

  3. 3

    Meanwhile heat the remaining 1 tablespoon oil in a large frying pan and cook the onion for 5 minutes, until soft but not coloured. Add the garlic, sage and chilli flakes and cook for 1 further minute.

  4. 4

    Stir in the risotto rice, pour over the wine and simmer until it is absorbed. Gradually add the vegetable stock, a ladleful at a time, stirring until it all absorbs and the rice is tender. This should take about 25 minutes.

  5. 5

    Season with freshly ground black pepper. Stir through the cream cheese and half the roasted vegetables. Top with the remaining vegetables and serve.

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 7.9g 11%
  • Saturates 1.5g 8%
  • Sugars 8.9g 10%
  • Salt 0.1g 2%

% of the Reference Intakes

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