Squash, blue cheese and sage risotto recipe

By Debbie Major

  1. Serves 4
  2. 15 minutes to make, 35-40 minutes to cook
  3. Rating

This squash risotto is comfort food at its best. For best results, make your own stock

tried and tested
Squash, blue cheese and sage risotto


  1. 1.1-1.2 litres good quality chicken or vegetable stock
  2. 2 tbsp olive oil
  3. 25g butter
  4. 1 small onion, finely chopped
  5. 1 garlic clove, crushed
  6. 1 tbsp chopped fresh sage, plus 6 small leaves
  7. 450g prepared squash, cut into 1cm pieces
  8. 225g risotto rice, such as arborio
  9. 25g finely grated Parmesan
  10. 50g tangy blue cheese, such as Gorgonzola piccante, broken into hazelnut-size pieces


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.

Nutritional info

Per serving: 482kcals, 17.1g fat (7.9g saturated), 10.5g protein, 52.3g carbs (5.9g sugars), 1.5g salt, 2.8g fibre

Wine Recommendation

You’ll need a soft, easy-going and slightly honeyed (but dry) Italian white here, such as a premium Soave Classico.

More risotto recipes
Leek and blue cheese risotto
Chorizo and squash risotto
Winter green risotto with crunchy bacon
Wild mushroom, bacon and barley risotto
Stuffed saffron risotto fritters


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