I permanently seem to have butternut squash to use up at the moment. No matter how many recipes I think up for this blog, there still always seems to be yet another half of one in my fridge. So here is yet another idea – Butternut Squash and Leek Risotto with Gorgonzola. Really delicious, it will make you wish that you had squash to use up every day.
Butternut Squash and Leek Risotto with Gorgonzola
Chicken stock is best for this risotto but vegetable stock is fine as well. If it is not home-made use a good quality cube like Kello.
½ butternut squash, peeled, de-seeded and ciubed
Extra virgin olive oil
1 leek, shredded and washed
100mls white wine
1 litre stock – either home-made of from cubes.
200g risotto rice
75g Parmesan, finely grated
Gorgonzola or another blue cheese
Sea salt and freshly ground black pepper
Pre-heat oven to 180C. Toss the diced butternut squash with a little olive oil, salt and pepper. Tip onto a lined baking sheet and roast in the oven for about 30 minutes until tender and golden brown. Meanwhile, melt half the butter in a heavy bottomed saucepan, add the leek and a good pinch of salt and gently fry without colour until softened for about 10 minutes. Add the rice and cook for a minute more and then add the wine. Keep stirring. It is banging the grains of rice together which releases the starch which makes your risotto creamy. Gradually start to add the stock a ladleful at a time. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is chewy but not chalky. Add the butternut squash, parmesan and the rest of the butter but do not stir, and leave to sit covered for a minute or two. Finally give the risotto a good stir and crumble the blue cheese over the top. Serve immediately.