Squash, blue cheese and sage risotto
- Published: 30 Sep 11
- Updated: 18 Mar 24
This squash and blue cheese risotto recipe is comfort food at its best.
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Serves 4
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15 minutes to make, 35-40 minutes to cook
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Ingredients
- 1.1-1.2 litres good quality chicken or vegetable stock
- 2 tbsp olive oil
- 25g butter
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp chopped fresh sage, plus 6 small leaves
- 450g prepared squash, cut into 1cm pieces
- 225g risotto rice, such as arborio
- 25g finely grated Parmesan
- 50g tangy blue cheese, such as Gorgonzola piccante, broken into hazelnut-size pieces
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Method
- Bring the stock to the boil in a pan and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, then cook over a medium heat for 5-6 minutes until soft but not brown. Add the sage and squash, then fry for 1 minute.
- Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this for about 20-25 minutes, stirring constantly, until the rice is creamy and tender but still has a little bite.
- Stir in the Parmesan, blue cheese and the rest of the butter. Season. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.
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- Recipe from October 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 482kcals
- Fat
- 17.1g (7.9g saturated)
- Protein
- 10.5g
- Carbohydrates
- 52.3g (5.9 sugars)
- Fibre
- 2.8g
- Salt
- 1.5g
delicious. tips
For best results, make your own stock.
Buy ingredients online
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