Shropshire Squash Risotto
Celebrating my love of Shropshire produce with this super simple, autumnal risotto! This recipe was inspired after an outing pumpkin picking in a local Shropshire farm, and how could I not add in my favourite cheese?! Please see the note below for serving kids under 5.
Serves: 4
Prep: 10 mins
Cooking Time: 35 mins
Ready In: 45 mins
- 300g Risotto Rice
- 700ml Chicken or Vegetable stock
- 250ml Milk
- 1 Large Onion
- 1kg Pumpkin or Butternut Squash (600-700g peeled weight)
- 1/2 tsp dried sage/ 1 tsp Chopped Fresh Sage
- 100g Shropshire blue cheese, crumbled
- 1tbsp Olive Oil + more for drizzling
- Peel and chop the pumpkin or butternut squash into rough bitesize pieces. Put into a roasting tin, drizzle in olive oil and put in the oven for 20-30 minutes at 190C/ 170C Fan/ Gas 5, until soft.
- Meanwhile, dice the onion and gently sauté in a large pan in 1 tbsp olive oil until soft. Add in the risotto rice and sage, and cook for a couple of minutes before pouring in the stock and milk. Bring to the boil, then reduce to a simmer. Put a lid on and stir occasionally until the rice is soft and has absorbed almost all of the liquid (about 25 minutes). If it's not cooked add slightly more water and cook for a couple more minutes.
- Once the rice is cooked, stir in the roasted pumpkin/butternut squash and the crumbled blue cheese. Season with black pepper and serve.
Method
- Peel and chop the pumpkin or butternut squash into rough bitesize pieces. Put into a roasting tin, drizzle in olive oil and put in the oven for 20-30 minutes at 190C/ 170C Fan/ Gas 5, until soft.
- Meanwhile, dice the onion and gently sauté in a large pan in 1 tbsp olive oil until soft. Add in the risotto rice and sage, and cook for a couple of minutes before pouring in the stock and milk. Bring to the boil, then reduce to a simmer. Put a lid on and stir occasionally until the rice is soft and has absorbed almost all of the liquid (about 25 minutes). If it's not cooked add slightly more water and cook for a couple more minutes.
- Once the rice is cooked, stir in the roasted pumpkin/butternut squash and the crumbled blue cheese. Season with black pepper and serve.
Ingredients
- 300g Risotto Rice
- 700ml Chicken or Vegetable stock
- 250ml Milk
- 1 Large Onion
- 1kg Pumpkin or Butternut Squash (600-700g peeled weight)
- 1/2 tsp dried sage/ 1 tsp Chopped Fresh Sage
- 100g Shropshire blue cheese, crumbled
- 1tbsp Olive Oil + more for drizzling
Additional Information
Blue cheese isn't recommended for children under 5 unless it is thoroughly cooked, so avoid adding it to tiny plates and keep it for the older family members- you may wish to add cheddar or parmesan to theirs instead.
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