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Butternut & toasted pumpkin seed risotto

Butternut & toasted pumpkin seed risotto

Give risotto a little love, stirring over time, and it will love you right back. This clever recipe cooks the squash in the stock; keep it on a low simmer while you add it to the rice, for the best absorption.

5 out of 5 stars(1) Rate this recipe
HealthySource of vitamin A2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 750g Essential Butternut Squash (unprepared weight)
  • 2 vegetable stock cubes
  • 50g pumpkin seeds
  • 20g unsalted butter
  • 2 loose Essential Onions, chopped
  • 3 clove/s garlic, finely grated or crushed
  • 250g risotto rice
  • ¼ x 20g pack thyme or lemon thyme, leaves chopped
  • 1 tsp white wine vinegar
  • 2 tbsp Galbani Pecorino Romano DOP, to serve


  1. Deseed the squash and cut away the skin. Cut the flesh into 1cm dice. Crumble the stock cubes into a saucepan and add 900ml boiling water. Add the squash and cook for 12 minutes, or until just tender. Lift the squash out onto a plate using a slotted spoon, reserving the stock.

  2. Heat a large saucepan, add the pumpkin seeds and toast briefly until the seeds just start to colour. Tip out onto a plate. Add ½ the butter to the pan and gently fry the onions for 5 minutes until softened but not browned. Add the garlic, rice and thyme and cook for 1 minute. Pour in a little of the stock and cook for a couple of minutes, stirring frequently. Continue to cook for about 20 minutes, gradually adding the stock a little at a time, until the risotto is thickened and the rice just tender. Add a little extra water if needed.

  3. Add the squash, pumpkin seeds, remaining butter and vinegar and heat through for a couple of minutes. Season to taste and serve topped with a little cheese.

Cook’s tip

For a vegan supper, use vegan stock and olive oil instead of butter, plus grated Violife Prosociano Wedge, instead of the pecorino. 


Typical values per serving when made using specific products in recipe


1,965kJ/ 467kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating