Butternut Squash, Blue Cheese and Sage Risotto

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Butternut Squash, Blue Cheese and Sage Risotto

 Those of you who follow me on twitter will know the night I made this I declared it the best risotto I had ever made!

The slightly sweet nutty roasted squash together with the tangy Helford blue cheese I purchased at   Fifteen Cornwall Farmers Market was a match made in heaven, but the sage just gave it an extra special dimension. A sprinkling of toasted pine nuts if I'd had any, would have been a great addition too.

A perfect, comforting autumnal recipe.

BUTTERNUT SQUASH, BLUE CHEESE AND SAGE RISOTTO


Risotto
Yield: 4Pin it

Butternut Squash, Blue Cheese and Sage Risotto

A comforting Butternut Squash, Blue Cheese and Sage Risotto recipe
prep time: 15 minscook time: 1 hour and 20 minstotal time: 1 hours and 35 mins

ingredients:

  • 1 Butternut Squash, quartered and deseeded
  • 2 Cloves of Garlic, chopped
  • 15 Sage leaves, shredded
  • 20g Butter
  • Glug of Olive Oil
  • 1 Onion, chopped
  • Splash of Vermouth
  • 300g Arborio Rice
  • 1 litre of Vegetable Stock
  • 100g Blue Cheese, cubed

instructions

  • Step 1: Preheat the oven to 200°c. Place the squash in a roasting tray with the garlic, 6 sage leaves, a drizzle of oil and salt and pepper. Roast for about 45 minutes until tender. Put to one side to cool. Once cooled take the skin off  the squash and chop into cubes. 
  • Step 2: To make the risotto, heat the butter and oil in a large pan and then fry the onion until soft. Turn up the heat, then stir in the risotto rice and add the Vermouth.
  • Step 3: Add the first ladle of stock along with the remaining sage leaves then stir until the liquid has been absorbed. Keep adding the stock until it is all absorbed and the rice is cooked.
  • Step 4: Turn off the heat and stir in the blue cheese and cubed squash before serving.


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9 comments

  1. Katie13 October 2010 at 07:21

    Looks gorgeous and so creamy and comforting. Perfect for autumn

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  2. Valerie Harrison (bellini)13 October 2010 at 13:32

    Butternut squash risotto is one of my favourite fall dishes, but I would never have thought to add some "scrummy" blue cheese.

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  3. kat13 October 2010 at 15:26

    Oh that does sound heavenly

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  4. Nora13 October 2010 at 18:27

    Mmm, that looks lovely. Butternut squash and sage is such a great combination - and adding blue cheese can only make it better!

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  5. Beth (jamandcream)14 October 2010 at 08:56

    Glad you enjoyed it sadie. It was a soft blue Sam

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  6. Jo Romero14 October 2010 at 13:54

    I always make butternut squash/pumpkin and sage risotto about this time of year with lots of Parmesan but I can imagine adding the blue cheese gives it a lot of flavour. I'll make sure I buy some blue cheese so it's on hand the next time I make this for the family!

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  7. blackbookkitchendiaries14 October 2010 at 15:07

    this is my first time here.. your blog is so beautiful. love the pictures:) and i really like the name jam and clotted cream. i absolutely love clotted cream:) this risotto is making me very hungry. this recipe is a keeper. thank you for sharing.

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  8. Maria♥15 October 2010 at 16:51

    This just sounds and looks divine!

    Maria
    x

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  9. Alicia Foodycat17 October 2010 at 16:23

    I love that combination of flavours! I am not surprised it was the best you have made!

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