Risotto with Squash and Gorgonzola

Risotto with Squash and Gorgonzola

Risotto with Squash and Gorgonzola

Easy to prepare, this rich and savory risotto with squash and Gorgonzola Italian cheese is a perfect autumnal vegetarian dish.

November 5, 2018

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

squash
500 g, butternut, finely diced
Olive oil
3 tbsp
leek
1, white part only, finely chopped
Garlic
2 cloves, finely chopped
Rice
300 g, risotto
White wine
200 ml
Orange
1 unwaxed, zest and juice
vegetable stock
800 g
Gorgonzola
150 g
Thyme
1 tbsp, freshly chopped

Preparation

Here is how to prepare a deliicious risotto with squash and Gorgonzola

  • Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
  • Arrange the diced squash on a baking tray. Mix with 2 tbsp oil and season with salt and ground black pepper.
  • Roast in the oven for around 25 minutes until golden.
  • Fry the leek and garlic in the remaining oil for 1-2 minutes without covering.
  • Stir in the rice, fry together until translucent then deglaze with the wine and orange juice.
  • Allow the liquid to be absorbed by the rice.
  • Cover with stock.
  • Stirring from time to time, allow the liquid to be absorbed by the rice then cover again with stock.
  • Continue in this way until the risotto is creamy while the rice retains a slight bite (approx. 20 minutes).
  • Stir in the orange zest, Gorgonzola and thyme.
  • Finally, fold in the squash, season to taste with salt and ground black pepper, and serve.

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