Nothing like a nice bowl of butternut squash risotto with your favorite PERi-PERi sauce to warm up the heart and tummy.


  • 65 ml PERi-PERi sauce
  • 1/2 onion, finely sliced
  • 3 tbsp olive oil
  • 750 ml boiling water
  • 1 vegetable stock cube
  • 400g butternut squash
  • 200g arborio rice
  • 50g unsalted butter
  • 50g parmesan cheese, grated (or vegetarian option)
  • 20g rocket
  • 1 buffalo mozzarella, torn into chunks

Cooking Instructions

1 Preheat oven to 190℃. Place diced squash onto a lined baking tray, drizzle with oil and PERi-PERi sauce and toss to coat. Cook until golden and soft, for about 20 minutes
2 Heat a large drizzle of olive oil in a big frying pan and add the onion. When soft, add rice
3 Add the grated butternut squash and cook for 2 minutes. Then add stock, a ladleful at a time, and stir until absorbed on high heat
4 Once the rice is cooked, add the PERi-PERi sauce, butter and grate in the parmesan cheese. Mix!
5 Serve in a bowl topped with the roasted butternut and arugula, tear over mozzarella and enjoy!

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