Squash, blue cheese and sage risotto

  • Portion size: Serves 4
  • 15 minutes to make, 35-40 minutes to cook
  • Difficulty: easy

This squash and blue cheese risotto recipe is comfort food at its best.

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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

  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.
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Nutrition

  • 482kcals Calories
  • 17.1g (7.9g saturated) Fat
  • 10.5g Protein
  • 52.3g (5.9 sugars) Carbs
  • 2.8g Fibre
  • 1.5g Salt

Quick wins & tips

For best results, make your own stock.

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