Recipes - Side Dishes

Stilton Risotto with Winter Squash, Sage & Walnuts

Stilton Risotto with Winter Squash, Sage & Walnuts

Sage and onion provide an ideal setting for the flavour of blue Stilton which combines beautifully with winter squash and toasted walnuts to make this delicious vegetarian risotto. 


2 tbsp vegetable oil
50g/2oz walnuts, roughly chopped
25g/1oz butter
1 onion, chopped
1 tbsp freshly chopped sage
400g/14oz arborio risotto rice
1 lt /13/4 pints vegetable stock,boiling
225g/8oz winter squash, deseeded, peeled and roughly chopped
75g/3oz blue Stilton cheese

To Garnish

4 sprigs of fresh sage


1 Heat the vegetable oil in a large saucepan, add the walnuts and brown them, allowing them to take up flavour. Spoon the walnuts onto a plate and set aside.

2 Add the butter, onions and 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 squash, then simmer uncovered for 15 minutes.

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

5 Garnish with sprigs of sage and enjoy with a glass of full-bodied red wine.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association