Squash & truffle Cheddar risotto

Name: Squash & truffle Cheddar risotto
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: ½ large butternut squash (about 700-750g), peeled, de-seeded and cut into 1.5cm cubes; 3 tbsp olive oil; 50 g blanched hazelnuts; 50 g unsalted butter; 1 large onion, finely chopped; 2 clove/s garlic, crushed; 1.2 L vegetable stock; 300 g arborio rice; 100 ml white wine; 200 g Godminster Black Truffle Howling Hound Organic Vintage Cheddar, crumbled or grated; 300 g purple sprouting broccoli, trimmed (sliced vertically if thick)

This wonderfully rich risotto is a real celebration of autumn. Hunker down next to the warm stove and get stirring. Any leftovers make delicious arancini.

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

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½ large butternut squash (about 700-750g), peeled, de-seeded and cut into 1.5cm cubes
3 tbsp olive oil
50g blanched hazelnuts
50g unsalted butter
1 large onion, finely chopped
2 clove/s garlic, crushed
1.2 L vegetable stock
300g arborio rice
100ml white wine
200g Godminster Black Truffle Howling Hound Organic Vintage Cheddar, crumbled or grated
300g purple sprouting broccoli, trimmed (sliced vertically if thick)

Preheat the oven to 200ºC, gas mark 6 . Toss the squash in 2 tbsp oil, season and spread out on a baking tray. Roast for 20-25 minutes until tender and golden. Add the nuts to one end of the tray to toast for the final 4-5 minutes. Set aside until cool enough to handle, then roughly chop the nuts.
Meanwhile, heat 25g butter and the remaining 1 tbsp oil in a large, heavy-based pan. Add the onion and sweat gently for 15 minutes until soft. Stir in the garlic and continue to cook for 2 minutes. Warm the stock in a saucepan over a low heat.
Stir the rice into the onion mixture until coated in the fat, then pour in the wine and allow it to bubble off . Add ¾ of the squash and a ladleful of stock, stirring until the stock is absorbed. Continue for 30-35 minutes, adding a ladleful of warm stock at a time, stirring constantly until each ladleful is absorbed and the rice is tender with a little bite; it will still be fairly wet. Turn off the heat; stir in the remaining 25g butter and ¾ of the cheese; cover to keep warm.
Meanwhile, heat a griddle pan until smoking, add the broccoli and cook for 10 minutes, or until charred and tender. Serve the risotto topped with the broccoli, reserved squash, chopped toasted nuts and remaining cheese.