Butternut Squash Risotto
Roasted butternut squash risotto, topped with blue cheese, pine nuts and sage.
- 1/2 small butternut squash (approx 600g each), deseeded, peeled and cut into 2cm pieces
- 1/2 large onion (approx 210g each), finely chopped
- 60g of blue cheese, crumbled
- 75ml of white wine
- 150g of Arborio risotto rice
- 3 fresh sage leaves, finely chopped
- 30g of pine nuts
- 15g of Parmesan cheese, grated
- 1 tbsp olive oil
- 30g butter
- 500ml vegetable stock, prepared according to the packet instructions
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 30 mins
- Oven temp: 220c
- Price per person: £1.69
- Store cupboard: Cook's
- Calories per serving: 960
- 5-a-day per serving: 2.3
- Print Recipe
- Preheat the oven. Roast the squash for 20-25 minutes, or until the flesh is tender and has begun to char.
- Meanwhile, heat the oil and 15g butter (1 tbsp) in a pan and gently fry the onion for 5 minutes, or until soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
- Pour in the wine and simmer until it has been absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
- Meanwhile, heat a pan over a high heat and toast the pine nuts for 1-2 minutes, or until lightly browned. Remove from the pan and set aside.
- Once the risotto is cooked, stir in the roasted squash, toasted pine nuts, Parmesan cheese, chopped sage, 15g butter (1 tbsp) and two thirds of the blue cheese.
- Season to taste with salt and pepper and serve immediately topped with the remaining blue cheese and a little shredded sage.
If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.
Add a comment
Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)