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.
Creamy Roasted Squash Risotto with Crispy Sage & Pesto Broccoli
Our brown rice risotto is oh-so-decadent, thanks to silky cashew cream and velvet-soft squash. Add crunch with toasted hazelnuts and crispy sage. A generous handful of spinach and pesto broccoli bring the greens!
1/3 daily fibre
4 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.)
- 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.)
- 500g 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)
- 5 garlic clove
- 1 onion
- 20g hazelnuts (Nuts)
- 1 handful of fresh sage
- 80g baby spinach
- 1 large butternut squash
- 240g Tenderstem broccoli
Nutritional Information
Calories: 560
Protein: 13g
Carbs: 80g
Fat: 23g
Creamy Roasted Squash Risotto with Crispy Sage & Pesto Broccoli
Our brown rice risotto is oh-so-decadent, thanks to silky cashew cream and velvet-soft squash. Add crunch with toasted hazelnuts and crispy sage. A generous handful of spinach and pesto broccoli 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 large frying pan, a medium saucepan, a peeler, a measuring jug, a sieve & a masher
Roast the squash
- Peel and dice the squash into 2cm chunks
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Crisp the sage
- Pick the sage leaves from the stalks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sage to the pan and cook for 1-2 mins, until crispy
- Remove from the pan and place onto a paper towel to drain off any excess oil, then season with salt
Get your simmer on
- Finely dice the onion. Finely chop or crush the garlic. Rinse the spinach
- Reheat the frying pan on medium heat (leaving the remaining oil in the pan). Once hot, add the onion and garlic and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the cashew cream, rice, nutritional yeast and stock powder to the pan. Pour in 150ml water, then stir to combine and bring to the boil
- Leave to simmer for 4-5 mins, until the sauce has thickened. In the final minute, add the spinach and stir to wilt
Make the pesto broccoli
- Bring the medium saucepan filled with salted hot 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 becomes too thick)
- Roughly chop the hazelnuts
- Serve the squash risotto into bowls, topped with the remaining roasted squash. Scatter over the crispy sage and hazelnuts. Serve the pesto broccoli alongside
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