Low-fat butternut squash risotto recipe

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  • Low-fat
  • Vegetarian
serves: 2
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 350 kCal 18%
Fat 2g 3%
  -  Saturates 0.5g 3%
Carbohydrates 72g 18%
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  • This low-fat butternut squash risotto is an easy, all-in-one dish with maximum flavour and minimal effort. Plus it has just 0.5g of saturated fat per serving.

    Typically risotto contains oil, butter, and cheese, all of which are high in fat. But in this healthy low-fat version, we have omitted these. Instead, the squash creates a rich and creamy sauce that is just as luxurious indulgent tasting as the fat full version. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.


    • 1 vegetable stock cube
    • 350g packet butternut squash, cut into bite size chunks
    • 2 garlic cloves, peeled
    • 3 sprigs of sage, plus extra to garnish
    • 125g risotto rice
    • 1 medium onion, sliced
    • Squeeze of lemon juice


    • Pour 700ml water into a pan, add the stock cube and bring to the boil. Add the squash pieces, sage and garlic. Boil for 20 mins until the squash is tender.

    • Remove the squash, garlic and sage leaving the stock in the pan. Blitz half of the squash with the sage and garlic to make a thick sauce.

    • Add the rice and onion to the stock, simmer for 15 mins, stirring occasionally, until the water is almost absorbed. Add more water if needed. Now mix in the butternut squash, cook for 10 more mins until the rice is tender. Remove from the heat and stir in the lemon juice. Season to taste.

    Top tips for making low-fat butternut squash risotto

    Make the recipe with pumpkin or sweet potato if you prefer. You could also use leftover roasted vegetables from your roast dinner to bulk it out. The recipe would also taste delicious with some fresh Parmesan shavings but remember this will alter the calorie count.

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