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Butternut & blue cheese baked risotto
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1 x Waitrose 1 Golden Butternut (Coquina), peeled, deseeded and chopped into 2cm chunks
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
300g risotto rice
20g pack fresh sage, leaves roughly chopped
200ml dry white wine
1 litre Cooks’ Ingredients Vegetable Stock, hot
150g Gorgonzola, diced
1. Preheat the oven to 180°C, gas mark 4. Place the butternut in a 2.5-litre ovenproof dish, drizzle with oil and roast for 15 minutes.
2. Meanwhile, melt the butter in a saucepan and cook the onion and garlic for 5 minutes until softened. Stir in the rice and sage and cook for 30 seconds. Add the wine, bring to a simmer and cook for 2 minutes.
3. Add the rice mixture to the ovenproof dish and pour over the hot stock. Bake uncovered for 40-45 minutes until the rice is tender and the stock absorbed. Scatter over the cheese and divide between 4 bowls and finish with a good grinding of black pepper.
For a stylish garnish, shallow-fry whole sage leaves in olive oil until crisp. Scatter them on the risotto just before serving.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in September 2017.