Squash, sage and blue cheese risotto

Name: Squash, sage and blue cheese risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 50 g blue cheese such as Gorgonzola, broken into hazelnut size pieces; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 - 2 tbsp lemon juice or a glass of white wine; 1 - 2 tbsp lemon juice or a glass of white wine; 25 g Parmesan cheese, grated; 50 g blue cheese such as Gorgonzola, broken into hazelnut size pieces; 1.1 - 1.2 litres of good quality chicken or vegetable stock; 225 g risotto rice; 450 g squash, peeled and cut into 1cm pieces; 1 tbsp fresh sage, chopped plus 6 whole leaves; 1 - 2 garlic cloves, chopped; 1 onion, finely chopped; 25 g butter; 2 tbsp olive oil; 1.1 - 1.2 litres of good quality chicken or vegetable stock

Preparation info

Ingredients for:
6 - 8
servings

Difficulty
Easy
Ready in
50 min

Appears in

Gaggenau Recipes

By Gaggenau

Published 2019

About

Ingredients

1.1 - 1.2 litres of good quality chicken or vegetable stock
2 tbsp olive oil
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Main course
Vegetarian
Gluten-free

Method

Preparation

Bring the stock to the boil in a pan and keep hot over a low heat. Heat the oil and half the butter in a large frying pan; add the onions and garlic and sauté over a medium heat until soft but not browned. Add the chopped sage and squash and cook for a further 2 - 3 minutes. Add the rice and stir thoroughly until all the grains are coated in oil and butter. Add the lemon j