The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Squash Risotto with Crispy Sage & Pesto Broccoli
Our brown rice risotto is so decadent, thanks to silky cashew cream, velvet-soft squash and our quick-cook risotto-style rice. Add crunch with toasted hazelnuts. A generous handful of spinach, pesto broccoli and crispy sage bring the greens!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 180g Tenderstem broccoli
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 3 garlic clove
- 1 onion
- 20g hazelnuts (Nuts)
- 1 handful of fresh sage
- 80g baby spinach
- 1 small butternut squash
Nutritional Information
Calories: 765
Protein: 18g
Carbs: 91g
Fat: 39g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh sage (use a quarter)
- 3 garlic clove
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 20g hazelnuts (use half) (Nuts)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 onion (use half)
- 80g baby spinach (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 small butternut squash (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 772
Protein: 19g
Carbs: 92g
Fat: 39g
Roasted Squash Risotto with Crispy Sage & Pesto Broccoli
Our brown rice risotto is so decadent, thanks to silky cashew cream, velvet-soft squash and our quick-cook risotto-style rice. Add crunch with toasted hazelnuts. A generous handful of spinach, pesto broccoli and crispy sage bring the greens!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a sieve, a peeler, a measuring jug, a masher, a large frying pan & a medium saucepan
Roast the squash
- Peel and dice the squash into 2cm chunks
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 18-20 mins, until soft and golden
Toast the sage & hazelnuts
- Pick the sage leaves from the stalks
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sage and hazelnuts to the pan, then cook for 1-2 mins, until the sage is crisp and the hazelnuts are golden
- Remove from the pan and place onto a paper towel to drain off any excess oil, then season with salt
Simmer the risotto
- Finely dice the onion. Finely chop or crush the garlic
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and garlic and cook for 4-5 mins
- Add the cashew cream, rice, nutritional yeast, stock powder and 100ml hot water (50ml for 1 person). Stir to combine, breaking up the rice with a wooden spoon
- Bring to the boil, then simmer for 4-5 mins, until the sauce has thickened. Rinse the spinach, add to the risotto in the final minute and cook until wilted
Make the pesto broccoli
- Bring the medium saucepan filled with salted water to a boil. Trim the broccoli, then add to the saucepan and boil for 3-4 mins, until tender
- Drain, return to the pan and toss with the pesto. Season with salt and pepper
Finish & plate up
- Once roasted, mash half the squash, then stir into the risotto pan (add a splash of water if it's too thick)
- Share the squash risotto between bowls, topped with the remaining roasted squash. Scatter over the crispy sage and hazelnuts. Serve the pesto broccoli alongside
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