Squash Risotto with Sage and Blue Cheese
The flavour of sage provides a wonderful foundation for winter recipes and is used widely in stuffings, such as ‘sage and onion.’ It works well with root vegetables. However, don’t overlook its...
Ingredients
- 450g / 1lb butternut squash, peeled and deseeded
- 25g / 1oz butter
- 1 onion, peeled and chopped
- 15g sage leaves from a pot or pack
- 2 cloves garlic, crushed
- 300g / 9oz arborio rice
- 150ml / ¼pt dry white wine
- 900ml / 1½pt hot vegetable stock
- 30ml / 2tbsp olive oil
- 75g / 3oz Dolcelatte, gorgonzola or other blue cheese, crumbled
- 25g / 1oz Parmesan cheese, grated
- Salt and freshly ground black pepper
- A little freshly grated nutmeg (optional)
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