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.

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