Those of you who follow me on twitter will know the night I made this I declared it the best risotto I had ever made and on reflection, I still believe that (not trying to pipe my own trumpet - it was the quality ingredients obviously).
The slightly sweet nutty roasted squash together with the tangy Helford blue cheese I purchased at Fifteen Cornwall Farmers Market was a match made in heaven, but the sage just gave it an extra special dimension. A sprinkling of toasted pine nuts if I'd had any, would have been a great addition too.
A perfect, comforting autumnal recipe to be enjoyed with a large glass of wine.
BUTTERNUT SQUASH, BLUE CHEESE AND SAGE RISOTTO
| Serves: 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |
- 1 Butternut Squash, quartered and deseeded
- 2 Cloves of Garlic, chopped
- 15 Sage leaves, shredded
- 20g Butter
- Glug of Olive Oil
- 1 Onion, chopped
- Splash of Vermouth
- 300g Arborio Rice
- 1 litre of Vegetable Stock
- 100g Blue Cheese, cubed
- Step 1: Preheat the oven to 200c. Place the squash in a roasting tray with the garlic, 6 sage leaves, a drizzle of oil and salt and pepper. Roast for about 45 minutes until tender. Put to one side to cool. Once cooled take the skin off and chop into cubes.
- Step 2: To make the risotto, heat the butter and oil in a large pan and then fry the onion until soft. Turn up the heat, then stir in the risotto rice and add the Vermouth.
- Step 3: Add the first ladle of stock along with the remaining sage leaves then stir until the liquid has been absorbed. Keep adding the stock until it is all absorbed and the rice is cooked.
- Step 4: Turn off the heat and stir in the blue cheese and cubed squash before serving.