Squash and quince risotto

Total time: 1hr
Preparation Time: 45m

For 2 people

Nutritional Information

Contains 563 Kcal, 10g Protein, 79g Carbohydrates, 22g Fat


  • Squash
  • 2 tbsp olive oil
  • 150 g squash (e.g. butternut), cut into approx. 1 cm cubes
  • 0.5 tbsp poppy seeds
  • 0.25 tsp salt
  • a little pepper
  • Risotto
  • 0.5 tbsp olive oil
  • 1 onions, finely chopped
  • 1 dl white wine
  • 130 g risotto rice
  • 3.5 dl vegetable bouillon, as hot as desired
  • Parmesan, grated, as much as desired
  • a little full cream, to taste
  • Sauce
  • 60 g quince paste
  • 1 tbsp white port
  • 4 tbsp water
  • Utensils
  • For 2 glasses, approx. 300 ml each

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  • Squash

    Place the squash on an oven tray lined with baking paper. Add the olive oil and poppy seeds, mix and season with salt and pepper. Bake for approx.15 mins. in the centre of an oven preheated to 220°C (fan 200°C).
  • Risotto

    Heat the olive oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the vegetable stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in a little Parmesan and cream if desired.
  • Sauce

    Bring the quince paste, port and water to the boil in a pan. Reduce the heat and cook until the sauce has thickened. Divide the risotto onto plates, top with diced squash and serve with the sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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