Recipes - Main Dishes

Stilton Risotto With Winter Squash, Sage & Walnuts

Serves 4

A sophisticated but easy dish, perfect for an informal supper with friends.


  • 1 tbsp vegetable oil
  • 50g walnuts, roughly chopped
  • 15g butter
  • 1 onion, chopped
  • 1 tbsp freshly chopped sage
  • 400g arborio risotto rice
  • 1 litre vegetable stock, boiling
  • 225g winter squash, deseeded, peeled and roughly chopped
  • 75g Blue Stilton cheese
  • 4 sprigs fresh sage for garnish


1 Heat the vegetable oil in a large saucepan, add half of the chopped walnuts and allow to brown. Spoon the nuts onto a plate and set aside.

2 Add the butter, onions and chopped sage to the pan and soften for 6-8 minutes.

3 Stir in the rice to absorb the cooking juices. Add the stock and the chopped squash, then simmer, uncovered, for 15 minutes.

4 Switch off the heat, crumble in the Stilton, add the remaining chopped walnuts, cover and allow to finish cooking in its own heat for 5 minutes.

Serve each portion garnished with a sprig of fresh sage.