Butternut squash, pine nut and Gorgonzola risotto



  • 140g of Gorgonzola, broken up (or use a vegetarian alternative)
  • 50g of Parmesan, grated (or use a vegetarian alternative)

Store Cupboard

  • 1000ml of vegetable stock
  • 300g of carnaroli risotto rice
  • 100g of pine nuts, toasted
  • flaky sea salt
  • pepper

Fruit & Vegetables

  • 2 shallots, finely diced
  • 1 garlic clove, crushed
  • 1 butternut squash, peeled and cut into 1/2 inch pieces
  • lemon juice


  • 75ml of dry white wine


  • 50g of unsalted butter, cut into a small dice