Squash, blue cheese and sage risotto recipe

By Debbie Major

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

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

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. 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. 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.