Butternut Squash Risotto with Sage & Blue Cheese

Saved recipe provided by Cook Vegetarian magazine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large pan. Add the squash and onion and cook over medium heat for 6–8 minutes until pale golden.

Step 2

Reserve about 12 sage leaves and finely chop the rest. Add the chopped sage, garlic and rice to the pan. Cook, stirring, until the grains are coated with butter.

Step 3

Add the water and cook, stirring occasionally, until absorbed. Add a couple of ladlefuls of hot stock. Cook over medium heat, stirring occasionally, until absorbed. Repeat until all the stock is used and the rice is tender, about 20 minutes.

Step 4

Meanwhile, heat the olive oil in a small frying pan. Fry the reserved sage leaves in batches for about 20 seconds until crisp, then drain on kitchen paper.

Step 5

Stir the cheeses into the risotto. Season with salt, pepper and the optional nutmeg. Serve scattered with the crispy sage.