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English Blue Cheese and Roasted Butternut Squash Risotto is a comforting and sophisticated dish that combines rich flavors with seasonal ingredients. Perfect for autumn evenings, this recipe highlights the unique taste of English blue cheese paired with the sweet, nutty flavor of roasted butternut squash.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300g Arborio rice
- 1 liter vegetable stock, kept warm
- 100g English blue cheese, crumbled
- 50g Parmesan cheese, grated
- Salt and pepper to taste
- Fresh thyme for garnish
Preparation
Preheat your oven to 200°C (400°F). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized. Set aside.
In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the pan, stirring constantly until the grains are lightly toasted, about 2 minutes. Begin adding the warm vegetable stock, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more stock. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Gently fold in the roasted butternut squash, crumbled blue cheese, and grated Parmesan. Stir until the cheeses melt and the risotto is creamy. Season with salt and pepper to taste.
Serving Suggestions
Serve the risotto hot, garnished with fresh thyme leaves. It pairs beautifully with a light green salad and a glass of crisp white wine. This dish is ideal for a cozy dinner or a special occasion.