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Dairy Free Risotto (v)

Dairy Free Risotto (v)

with Butternut, Sage, Caramelised Onion and Hazelnuts

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We love Risotto with Butternut & Sage and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


1 pack(s)

Diced Butternut Squash

1 sachet

Vegetable Stock Powder


1 unit(s)


1 unit(s)

Garlic Clove

1 bag(s)



½ pot(s)

Italian Style Herbs

175 grams

Risotto Rice

1 sachet

White Wine Vinegar


1 bag(s)

Baby Spinach

1 unit(s)


1 bag(s)


Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1996 kJ
Energy (kcal)477 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate88 g
of which sugars13.0 g
Protein14 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pick the sage leaves from their stalks and finely chop (discard the stalks). Pop the butternut squash onto a lined baking tray and drizzle on a splash of oil. Season with salt and pepper and sprinkle on half the sage. Use your hands to rub the flavours all over the squash. Roast on the top shelf of your oven until soft and golden, 17-20 mins. Turn halfway through cooking.


Fill a large saucepan with water (see ingredients for amount) and pop onto medium heat to slowly come to the boil. Stir in and dissolve the stock powder. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts.


Heat a splash of oil in another large saucepan on medium-high heat. Add the onion and a pinch of salt and pepper. Stir and cook until the onion is soft and caramelised, 5-6 mins. Stir in the Italian style herbs and garlic and cook for 1 minute more. Pour in the rice and stir together. Cook and stir for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate.


Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat. Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb each ladleful of stock before adding the next.


When the squash is ready, remove from your oven and transfer to a bowl. Use a fork to mash it to a rough purée. Add to the risotto as soon as it is ready and keep cooking and stirring until all of the stock has been used. TIP: The risotto is done when the rice is ‘al dente’ - cooked through but with a bit of firmness left. Stir the baby spinach in a handful at a time until wilted then add the remaining sage.


Halve the lemon and add a squeeze of juice to the risotto. Season to taste with salt and pepper. Pop the rocket in a large bowl and drizzle on a splash of olive oil and a squeeze of remaining lemon juice. Toss and get ready to serve. Spoon the risotto into deep bowls and top with the rocket. Finish with a sprinkling of hazelnuts. Enjoy!