Home > Recipes > Risotto Butternut and Blue Cheese

Risotto Butternut and Blue Cheese



Ingredients ( Yields 10)

  • 375g risotto rice
  • 200ml white wine
  • 100g chopped shallot
  • 2 chopped clove garlic
  • 450ml vegetable stock
  • Salt and pepper
  • 100g unsalted butter
  • Olive oil
  • 75g diced blue cheese
  • 75g dice roasted squash
  • 150ml squash puree
  • 75g grated parmesan (optional)
  • watercress picked


  1. Sweat shallots and garlic in butter until soft.
  2. Add rice until transparent.
  3. Add white wine and stir in.
  4. Add stock a little at a time stirring constantly until all is absorbed and creamy. Add salt and pepper and a little olive oil.
  5. Add the squash puree, squash puree and (optional) the parmesan.
  6. Cook for a further minute and serve, top with diced blue cheese & watercress.

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