Recipes
Cheese
Gorgonzola
Squash, blue cheese and sage risotto

Squash, blue cheese and sage risotto

Name: Squash, blue cheese and sage risotto
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
October 2011

Easy
October 2011

Test kitchen approved

Serves 4
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

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

Save recipe

Save

Save recipe Print

Rate

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

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.
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.
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.