1912 STILTON & SQUASH RISOTTO
30 - 40 MINUTES medium
Serves: 6-8
Ingredients
- 5 tbsps of olive oil
- Small squash, roughly chopped, seeds removed, skin on or off
- 1 onion, finely chopped
- 2 sticks of celery, finely chopped
- 500g risotto rice
- 1 x bunch of fresh thyme, stalk removed and chopped leaves
- 1 x vegetable stock cube, crumbled
- 1 litre of hot water
- Handful of pine nuts
- 1 x 1912 Stilton cheese, crumbled
- 70g parmesan
- 40g butter
- Salt and pepper
- Extra virgin olive oil to finish
Introduction
Enjoy a flavourful 1912-inspired Stilton & Squash Risotto infused with aromatic thyme. This classic dish harmoniously blends creamy Stilton cheese and tender squash. Give this a go and don’t forget to tag us on @1912artisan on social media so we can see your creations!
Method
- Add the chopped squash to a roasting tray and drizzle with some olive oil, season and roast in a preheated fan oven 180c for 20/30 mins until soft and slightly charred.
- Meanwhile get a large pan and add the rest of the olive oil on a medium heat. Add the onion and celery and cook until soft.
- Add the risotto rice and coat with the onion mix. Crumble in the stock cube. Slowly start adding 1 litre of hot/boiling water, stirring with a wooden spoon fairly often to release the starch.
- Once the squash is cooked, squash the squash with a fork! Add to the risotto & season.
- Once the rice is cooked add the butter, thyme, crumbled 1912 Stilton cheese, grated parmesan and pine nuts.
- Add extra virgin olive oil to finish. Serve and enjoy!