Butternut Squash and Feta Buckwheat Risotto


This is one of my favourite dinner party dishes to serve recently as it is hearty, filling and warming, and can be made in large quantities relatively easily and inexpensively. I have served this dish to a few friends and, vegetarian or not, they have loved this meal. The wholesome grains combine with the feta and squash to create a creamy, satisfying texture that is not too unusual to friends who are not quite accustomed to my particular diet!

This is the perfect time of year to make warming, one-pot meals in bulk that will last the week, whilst the markets are brimming with an array of squashes. This recipe generally makes enough for 3-4 people, or the perfect meal for two with enough leftovers for the next day!


Butternut Squash and Feta Buckwheat Risotto
Prep time
Cook time
Total time
Serves: 3-4
  • 1 butternut squash
  • 1 tbsp coconut oil
  • 1 medium brown onion
  • ½ cup crumbled feta, plus extra for garnishing
  • 6 fresh sage leaves, plus extra for garnishing (optional if using stock)
  • 1.5 cups buckwheat groats
  • 1 cup short grain brown rice or quinoa
  • 1 tbsp dried mixed herbs
  • 1 tsp ground black pepper
  • 1 tsp himalayan salt (reduce amount if using stock, taste before adding)
  • A pinch of nutmeg
  • 1.5 litres of filtered water or homemade stock
  • A handful of pine nuts, toasted (optional, for serving)
  1. Preheat the oven to 180 degrees celsius
  2. Peel and chop the butternut squash into inch cubes and place in a roasting tray, drizzling with olive oil
  3. Roast for about 30 mins until soft (you can do this the day before and keep in the fridge to save time)
  4. Meanwhile, heat the coconut oil on a low heat in a deep pan or wok
  5. Chop the onion finely and add to the pan and cook until soft
  6. Rinse the buckwheat and rice/quinoa and add to the pan, mixing until coated in the coconut oil
  7. Add 1 litre of the stock or water and turn the heat up to medium
  8. Simmer for 15 minutes until the buckwheat and rice have softened slightly
  9. Now add the herbs, spices, salt and pepper and simmer for a further 5 minutes, adding more liquid if necessary
  10. Now add the butternut squash, and using a masher, mash it into the buckwheat and rice
  11. Turn the heat down to low
  12. Add the crumbled feta and mix into the risotto until it becomes melted and creamy
  13. Serve topped with toasted pine nuts, crumbled feta and a sage leaf or two


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