Blue Stilton® Recipes | 1912 STILTON & SQUASH RISOTTO

Ingredients

• 5 tbsps of olive oil
• Small squash, roughly chopped, seeds removed, skin on or off
• 1 onion, finely chopped
• 2 sticks of celery, finely chopped
• 500g risotto rice
• 1 x bunch of fresh thyme, stalk removed and chopped leaves
• 1 x vegetable stock cube, crumbled
• 1 litre of hot water
• Handful of pine nuts
• 1 x 1912 Stilton cheese, crumbled
• 70g parmesan
• 40g butter
• Salt and pepper
• Extra virgin olive oil to finish