Annabel Karmel’s butternut and pea risotto

A delicious risotto perfect for pregnancy and beyond


Makes 4 portions
You’ll need
250g peeled butternut squash,
chopped into 2cm cubes
3tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
180g risotto rice
75ml white wine
710ml chicken stock
25g Parmesan, grated
100g frozen peas
1tsp lemon juice
1tbsp chopped parsley


What to do
1 Pre-heat the oven to 200°C, gas mark 6. Toss the diced butternut squash in 1tbsp of the oil and season. Place on a baking sheet.

2 Roast the squash in the oven for 25 minutes until golden brown. Set aside.

3 Put the chicken stock in a small pan, bring to the boil and allow to simmer gently.

4 Pour the remaining oil in a saucepan and sauté the onion and garlic over a medium heat for 2 to 3 minutes. Add the rice and stir until coated in oil then add a ladleful of stock, along with the wine. Stir until absorbed, then add the stock, a ladleful at a time, until the rice is cooked.


5 Add the peas 5 minutes before you think the rice is done. Stir in the squash, Parmesan, lemon juice and parsley. Serve at once.

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