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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

  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.
  5. Serve each portion garnished with a sprig of fresh sage.