Mains, Vegetarian & Vegan

Harry’s Risotto

Harry's Butternut SquashRisotto

Recipe for your converted ELECTRICKIT oven – set your roasting oven to 180 


Harry’s Butternut Squash Risotto, cooked on an ElectricKit Aga

Cooking on your ElectricKit Aga


1 large butternut squash

2 garlic cloves, peeled and crushed

100g button mushrooms

2 tbsp Rapeseed oil

About 12 sage leaves, chopped

sea salt and freshly ground black pepper

3 large knobs of butter

1 large red onion, chopped

400g/14oz Italian risotto rice

250ml white wine

1 litre/1¾ pint vegetable stock

Your will need:-

A good handful of freshly grated Parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve


First, peel, and de-seed and slice up the butternut squash and place in a mixing bowl with some English Rape seed Oil and 1 glove of crushed garlic. Season this with sea salt and freshly ground pepper to taste and some fresh sage (Ideally from your garden… very into fresh herbs at the moment!)

Secondly, mix this all around and shake it out onto a flat baking tray lined with bake-o-glide. Roast your squash in the roasting oven on the third set of runners for about 30-40 mins. (180 degrees) You may need to protect the base of your dish with the cold plain shelf set below your roasting tin for 10 minutes of the final cook.

Finely chop the onion and the other clove of garlic, and then add this to a large sauté pan with the butter and place on the simmering plate to cook slowly. (cook at number 5 on the dial of your ElectricKit Aga to simmer)

Furthermore, slice and add the mushrooms and leave on the top for between 5-7 minutes. Transfer to the simmering oven which will be running at 110-120 degrees, ideal for a simmering dish.


Place a pan of water to boil and make up your vegetable stock, it’s worth using the very best brand! Once this is bubbling transfer to the simmering plate.

Move the sauté pan from the simmering oven to the boiling plate and add the risotto rice (with no liquid), fry off for a minute or two until the rice starts to go translucent. Furthermore,  add half the wine and let that cook off for a while and then add half the vegetable stock. Again let that reduce and then add the remaining liquid, bring back to the boil and then transfer back to the simmering oven.


In conclusion, when the butternut squash is roasted blitz it up in a food processor. Remove the Sauté pan from the simmering oven and place it on the simmering plate.  It should still have quite a bit of liquid in it. Add the butternut squash puree and grated Parmesan and allow it to simmer gently.

Finally, you can add more seasoning… finely chopped chilli or lemon juice are great with this dish… and then sprinkle over some freshly grated Parmesan or vegetarian equivalent to serve.

This dish is delicious!


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