Butternut Squash Risotto

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Serves 2-3 people 



  • 1 white onion – very finely chopped
  • 1 butternut squash – peeled, deseeded and chopped into small cubes
  • 2 cloves of garlic – crushed
  • 700ml vegetable stock
  • 200ml Califia Farms Unsweetened Oat Drink
  • 200g risotto rice like arborio
  • 1 tbsp white miso paste (optional but adds a nice kick of flavour)
  • 3-4 tablespoons nutritional yeast
  • 1 tbsp olive oil for frying
  • Salt & pepper to taste

For the crispy sage:

  • A small handful of sage leaves
  • 2 tbsp of olive oil for frying 



Add half of the chopped butternut squash to a large baking tray. Drizzle with some olive oil and salt. Roast in the oven at 180 degrees Celsius for 25 minutes.

In the meantime, place the finely diced onion in a pan with 1tbsp of olive oil. Sauté the onion on a medium heat until it starts to soften and becomes translucent. Add in the crushed garlic, cook for another minute and keep stirring to prevent from burning. Add in the remaining chopped butternut squash and the rice. Mix everything together. Add in the miso paste. Pour in some vegetable stock and the Califia Oat Drink until the rice is covered and place the lid on. Cook on a medium heat for a total of 25-30 minutes (it also depends on what kind of rice you are using). The key with risotto is to keep stirring from time to time and keep adding the veggie stock. The rice will gradually absorb the liquid and eventually once it’s cooked it will be quite gloopy (kind of like porridge). Once the liquid has been absorbed and the rice is cooked adjust with salt & pepper and add in the nutritional yeast. Switch off the heat and let the risotto rest for few minutes. Add in the roasted butternut squash cubes and stir everything together.

For the crispy sage, simply add the olive oil to a pan and once very hot add in the sage leaves. Cook for only few minutes until very crispy. Serve them on top of the risotto. Enjoy!