30 - 40 MINUTES medium

Serves: 6-8


  • 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


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!


  1. 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.


  1. 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.


  1. 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.


  1. Once the squash is cooked, squash the squash with a fork! Add to the risotto & season.


  1. Once the rice is cooked add the butter, thyme, crumbled 1912 Stilton cheese, grated parmesan and pine nuts.


  1. Add extra virgin olive oil to finish. Serve and enjoy!

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