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


  • 4 tbsp PERi-PERi sauce
  • 4 tbsp unsalted butter
  • 4 tbsp parmesan cheese (grated)
  • 3 cups boiling water
  • 3 tbsp olive oil
  • 1 1/2 cup butternut squash
  • 1 buffalo mozzarella, torn into chunks
  • 1 vegetable stock cube
  • 1 cup arborio rice
  • 1/2 onion, finely sliced
  • Large handful arugula

Cooking Instructions

1 Preheat oven to 375℉. Peel butternut squash, grate 1 cup and dice the rest. 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 mins
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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