Butternut squash, pine nut and Gorgonzola risotto


First published in 2015
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Butternut squash, pine nut and Gorgonzola risotto

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
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
Add the diced butternut squash and cook for a further 2-3 minutes to coat in the oil
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
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
Stir in the cubes of butter until the risotto is rich and glossy. Add salt, pepper or lemon juice to taste
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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