Something warming and vegetarian to kick start the week. This is a gorgeous mix of sweetness from the squash, earthiness in the blue cheese and a slight crunch from the toasted pine nuts.
It was perfect eaten in front of the fire and better still, it was made for me by my husband.
1/2 small butternut squash, cut into cubes
1/2 large onion diced
60g of blue cheese, crumbled
75ml of white wine
150g of Arborio risotto rice
3 fresh sage leaves, finely chopped
30g of pine nuts, dry fried to toast
15g of Parmesan cheese, grated
1 tbsp olive oil
30g butter
500ml vegetable stock
Pre heat the oven to 180C and pop the butternut squash, tossed in the olive oil and some salt and pepper, on to roast for 35 minutes or until golden.
Sweat off the onions in the butter. When soft add the rice. Stir until all the rice is coated with the melted butter then add the wine.
Cook off the wine, stirring continuously. Add the stock little by little and continue to stir waiting for the stock to cook off before adding more.
When the rice is cooked through add half the blue cheese, the parmesan and the roasted butternut squash and stir together.
When the cheese has melted remove from the heat and stir through the toasted pine nuts.
Top with the finely chopped sage leaves and crumble the rest of the blue cheese over to serve.
Have a terrible picture of it. It tastes a lot better than it looks here.
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