Squash, blue cheese and sage risotto

Squash, blue cheese and sage risotto
  • Serves icon Serves 4
  • Time icon 15 minutes to make, 35-40 minutes to cook

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

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

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

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.

delicious. tips

  1. For best results, make your own stock.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Ham hock recipes

Pea soup with gorgonzola dolce and ham hock

A vibrant pea soup recipe with the added indulgence of creamy blue cheese and meaty...

Save recipe icon Save recipe icon Save recipe

Lasagne recipes

Four cheese lasagne

A truly indulgent, cheesy lasagne is made with mozzarella, provolone, blue cheese and parmesan… and...

Save recipe icon Save recipe icon Save recipe

Gnocchi recipes

Baked gnocchi with gorgonzola, spinach and walnuts

This quick, easy and comforting gnocchi recipe, made with blue cheese and plenty of parmesan,...

Save recipe icon Save recipe icon Save recipe

Favourite vegetarian recipes

Leek, potato and gorgonzola tart

The classic combination of potato and leek goes perfectly with rich gorgonzola to make this...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine