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Butternut squash, pine nut and Gorgonzola risotto
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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
Metric
Imperial
Butternut squash, pine nut and Gorgonzola risotto
- 140g of Gorgonzola, broken up (or use a vegetarian alternative)
- 1000ml of vegetable stock
- 2 shallots, finely diced
- 1 garlic clove, crushed
- 300g of carnaroli risotto rice
- 75ml of dry white wine
- 1 butternut squash, peeled and cut into 1/2 inch pieces
- 50g of Parmesan, grated (or use a vegetarian alternative)
- 50g of unsalted butter, cut into a small dice
- 100g of pine nuts, toasted
- lemon juice
- flaky sea salt
- pepper
SAVE RECIPE
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
- 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
First published in 2015
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