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Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

PT45M

1
Add the stock to a pan and warm gently until steaming. Meanwhile, heat the olive oil in a saucepan on a a low-medium heat. Add the shallots and garlic and cook until soft but not coloured
  • 1000ml of vegetable stock
  • 2 shallots, finely diced
  • 1 garlic clove, crushed
2
Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry
  • 300g of carnaroli risotto rice
  • 75ml of dry white wine
3
Add the diced butternut squash and cook for a further 2-3 minutes to coat in the oil
  • 1 butternut squash, peeled and cut into 1/2 inch pieces
4
Begin to add the stock, approximately 200ml at a time. Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base
5
Continue to add the stock in 200ml additions until used up and absorbed (add more stock if required, the rice should be al dente). Remove the pan from the heat and add the Parmesan
  • 50g of Parmesan
  • 50g of unsalted butter, cut into a small dice
  • flaky sea salt
  • lemon juice
  • pepper
6
Stir in the cubes of butter until the risotto is rich and glossy. Add salt, pepper or lemon juice to taste
7
Stir in the pine nuts and Gorgonzola - reserving some of both for garnish. Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and pine nuts
  • 100g of pine nuts, toasted
  • 140g of Gorgonzola

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  • Butternut squash, pine nut and Gorgonzola risotto

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