Squash Risotto with Sage and Blue Cheese

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 1 Review

Recipe by Cook Vegetarian
Serves 3-4
Ready in 30 to 60 mins

Ingredients

  • 450g butternut squash, peeled and deseeded
  • 25g butter
  • 1 onion, peeled and chopped
  • 15g sage leaves
  • 2 garlic cloves, crushed
  • 300g arborio rice
  • 150ml vegetarian dry white wine
  • 900ml vegetable stock
  • 2 tbsp olive oil
  • 75g vegetarian Dolcelatte or other blue cheese, crumbled
  • 25g vegetarian hard cheese, grated
  • salt and freshly ground black pepper
  • a little freshly grated nutmeg (optional)

How To Cook

  1. Cut the squash into 1cm chunks. Melt the butter in a large pan, add the squash and onion and cook over a medium heat for 6-8 minutes or until pale golden.
  2. Remove the sage leaves for the stalks, setting aside about 12 leaves. Chop the remaining sage leaves finely. Then add to the pan with the garlic and rice and cook, stirring, until the rice grains are coated with butter.
  3. Add the wine and cook, stirring occasionally until it has been absorbed. Add a couple of ladlefuls of hot stock to the pan and then cook over a medium heat, stirring occasionally, until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is tender – about 20 minutes.
  4. While this cooks, heat the oil in a small frying pan and add the remaining sage leaves, a few at a time, cooking them for about 20 seconds until they sizzle and become crisp. Transfer to a piece of kitchen paper to drain and set aside.
  5. Stir the cheeses into the risotto and season to taste with the salt, pepper and nutmeg if you’re using it. Serve with the fried sage leaves scattered over.
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Comments

1 person has helped to review this recipe.

Posted by jamxmitchell on March 19, 2011

Absolutely yummy, and a lot easier to make than I expected! And the colour of this meal is simply gorgeous, perfect to lift any mood!

One warning though, if you don’t have a dishwasher washing up the pan is nasty! (But maybe that’s just me and my strange soggy-rice phobia?!)

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Squash Risotto with Sage and Blue Cheese
  • Recipe by Cook Vegetarian
  • Serves 3-4
  • Ready in 30 to 60 mins
    Ingredients
  • 450g butternut squash, peeled and deseeded
  • 25g butter
  • 1 onion, peeled and chopped
  • 15g sage leaves
  • 2 garlic cloves, crushed
  • 300g arborio rice
  • 150ml vegetarian dry white wine
  • 900ml vegetable stock
  • 2 tbsp olive oil
  • 75g vegetarian Dolcelatte or other blue cheese, crumbled
  • 25g vegetarian hard cheese, grated
  • salt and freshly ground black pepper
  • a little freshly grated nutmeg (optional)
    How to Cook
  1. Cut the squash into 1cm chunks. Melt the butter in a large pan, add the squash and onion and cook over a medium heat for 6-8 minutes or until pale golden.
  2. Remove the sage leaves for the stalks, setting aside about 12 leaves. Chop the remaining sage leaves finely. Then add to the pan with the garlic and rice and cook, stirring, until the rice grains are coated with butter.
  3. Add the wine and cook, stirring occasionally until it has been absorbed. Add a couple of ladlefuls of hot stock to the pan and then cook over a medium heat, stirring occasionally, until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is tender – about 20 minutes.
  4. While this cooks, heat the oil in a small frying pan and add the remaining sage leaves, a few at a time, cooking them for about 20 seconds until they sizzle and become crisp. Transfer to a piece of kitchen paper to drain and set aside.
  5. Stir the cheeses into the risotto and season to taste with the salt, pepper and nutmeg if you’re using it. Serve with the fried sage leaves scattered over.
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