Baked Risotto with Butternut Squash and Pepper

ingredients for 1:
some pre-roasted veg e.g. butternut squash and pepper, as much as you want to eat
a little oil, e.g. olive
1 small / half a large leek, sliced
a tiny blob of garlic puree
a large splash (or more!) of white wine
half a teaspoon of dried thyme
splash of (vegetarian) worcestershire sauce (optional)
75g arborio rice
175ml chicken or vegetable stock, made with about half a cube or stock pot
splash of lemon juice
1.5 teaspoons grated parmesan


  1. Heat the oil in a pan, and soften the leek for maybe 5 minutes, without adding any colour.
  2. Add the risotto rice and thyme, and stir for about a minute.
  3. Add the wine (and stock cube – see note below) and stir until mostly absorbed.
  4. Transfer to a lidded casserole dish, add the remaining stock/hot water, and stir well. Cover.
  5. Bake in the oven (~180C) for 20 minutes.
  6. Stir the rice, and add the vegetables, ensure there’s still enough liquid left that it’s not likely to dry out. Cover again, and return to the oven for another 15 minutes.
  7. Add the lemon juice and parmesan, and stir well.
  8. Enjoy – but do watch out, it’ll be hot! 🙂


Making risotto for one is a bit of a pain, not least trying to figure out how to cut down the average recipe for four – quartering the liquid is probably not going to be enough, for instance. One trick I tend to use is to add all of the stock – half a cube or better, half a ‘stock pot’ – at the beginning, and top up with hot water.

The addition of Worcestershire sauce adds a bit of that ‘umami’ flavour which many risottos get from mushrooms – an ingredient I loathe, but this is a great alternative. Regular Worcestershire sauce contains anchovies (bleh!), so look out for the fish-free varieties if you’re vegetarian, vegan, or like me just don’t like fish.