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This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Baked butternut and Garden Pea risotto


  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • ˝ cup Italian parsley, chopped
  • 400 g risotto
  • 800 g butternut, cut into equal size blocks
  • 1.25 lt. chicken stock, hot
  • 1 can Rhodes garden peas, drained
  • Salt and pepper
  • 40g butter
  • 40g parmesan cheese, grated
  • Salt and pepper


Heat the oil in a frying pan and sauté the onion until soft and fragrant. Add the garlic and the parsley and toss for a few minutes taking care not to burn the garlic.

Stir in the risotto grains and the butternut and toss to coat well with the onion mix. Transfer to a casserole dish and pour in the chicken stock. Give a good stir and season well.

Bake in a preheated oven at 180 degrees Celsius for 30 minutes. Remove from the oven. Take care not to steam burn your hands when opening the lid. Stir in the peas. The risotto may be still be quite liquid when you open the dish, but by simply stirring it for a few minutes it will thicken up. Add the butter and the parmesan cheese and be sure to check the seasoning before you serve.

The nature of the risotto is that each grain will break off at the ends as it cooks which gives risotto its natural creaminess. In our house risotto is a meal on its own, but you can also serve it with a crisp garden salad or as a side to lemon roast chicken thighs, or even a lovely fresh grilled fish.