
Savor the vibrant flavors of the season with this creamy, golden risotto featuring oven-roasted squash and aromatic fresh thyme. This elegant yet simple dish is the perfect vegetarian main for a cozy weeknight dinner or a weekend gathering.
Preheat your oven to 200°C (180°C fan/gas 6). Cut the summer squash into bite-sized chunks and spread them across a roasting tin. Drizzle with 2 tbsp of olive oil, season generously with salt and pepper, and toss to combine. Roast for 25-30 minutes until the squash is tender and starting to turn golden brown.
While the squash is roasting, heat the remaining 1 tbsp of olive oil and half of the butter (25g) in a large frying pan or wide saucepan over medium-low heat. Once the butter has melted, add the finely chopped onion and sauté for 6-8 minutes until soft and translucent, but not browned.
Stir in the finely grated garlic and the picked thyme leaves. Cook for about 2 minutes until the aromatics are fragrant.
Add the Arborio rice to the pan and stir for 3 minutes to lightly toast the grains. Pour in the white wine and simmer for 4-5 minutes, stirring occasionally, until the liquid has been almost completely absorbed.
Begin adding the hot stock one ladleful at a time. Stir frequently and allow each addition to be absorbed before adding the next. When you add the final third of the stock, fold in most of the roasted squash (reserve a small handful for garnish). Continue cooking until the rice is tender and the stock is mostly absorbed. If the rice is not yet cooked through, add a splash of hot water.
Remove the pan from the heat. Stir in the remaining butter and the grated parmesan until the risotto is rich and glossy. Serve immediately in warm bowls, topped with the reserved roasted squash, extra thyme, and a final sprinkle of parmesan.
To achieve the creamiest risotto, stir the rice frequently to release its natural starches. Always use hot stock; adding cold liquid will shock the rice and slow down the cooking process. For a vegan alternative, replace the butter with more olive oil and use nutritional yeast instead of parmesan.




