Risotto with Squash and Gorgonzola

Name: Risotto with Squash and Gorgonzola
Total time: 45 min
Yield: 4
Ingredients: Squash; Olive oil; Leeks; Garlic; Rice Vinegar; White wine; Oranges; Vegetable stock; Gorgonzola cheese; Thyme

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

05 November, 2018

Dietary Consideration

Vegetarian

serves for

total time

0 HR 45 MIN

ingredients

Squash

500 g, butternut, finely diced

Olive oil

3 tbsp

Leeks

1, white part only, finely chopped

Garlic

2 cloves, finely chopped

Rice vinegar

300 g, risotto

White wine

200 ml

Oranges

1 unwaxed, zest and juice

Vegetable stock

800 g

Gorgonzola cheese

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.