Butternut squash, pine nut and Gorgonzola risotto

Butternut squash risotto is always a comforting dish to serve up on a winter's evening, and this butternut squash risotto recipe from Nigel Mendham includes Gorgonzola - the creamy Italian blue cheese. The duo combine beautifully to make this risotto intensely satisfying. Swap the Gorgonzola and Parmesan for similar vegetable rennet-based cheeses if cooking for vegetarians.

First published in 2015
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Ingredients

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Butternut squash, pine nut and Gorgonzola risotto

Method

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
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
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
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
First published in 2015
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Nigel Mendham has proved himself to be as adaptable as he is talented, prospering in restaurants all over Britain and winning great acclaim for his deftly classical cuisine.

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