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Stilton Risotto With Winter Squash, Sage & Walnuts
Preparation time:
10 Minutes
Cooking time:
40 Minutes
Serves time:
4
A sophisticated but easy dish, perfect for an informal supper with friends.
Ingredients
G / ML
CUPS / OZ
Ingredients
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 tbsp vegetable oil
1 3/4 oz walnuts, roughly chopped
1/2 oz butter
1 onion, chopped
1 tbsp freshly chopped sage
14 oz arborio risotto rice
34 fl oz vegetable stock, boiling
8 oz winter squash, deseeded, peeled and roughly chopped
2 1/2 oz Blue Stilton cheese
4 sprigs fresh sage for garnish
Method
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.
Add the butter, onions and chopped sage to the pan and soften for 6-8 minutes.
Stir in the rice to absorb the cooking juices. Add the stock and the chopped squash, then simmer, uncovered, for 15 minutes.
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.
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