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16 Oct 2017

​Butternut & blue cheese baked risotto

​Preparation time:15 minutes
Cooking time:1 hour 10 minutes
Total time:1 hour and 25 minutes

Serves: 4


1 x Waitrose 1 Golden Butternut (Coquina), peeled, deseeded and chopped into 2cm chunks
1 tbsp olive oil
25g butter
1 onion, finely chopped
2 cloves garlic, crushed
300g risotto rice
20g pack fresh sage, leaves roughly chopped
200ml dry white wine
1 litre Cooks’ Ingredients Vegetable Stock, hot
150g Gorgonzola, diced


1. Preheat the oven to 180°C, gas mark 4. Place the butternut in a 2.5-litre ovenproof dish, drizzle with oil and roast for 15 minutes.

2. Meanwhile, melt the butter in a saucepan and cook the onion and garlic for 5 minutes until softened. Stir in the rice and sage and cook for 30 seconds. Add the wine, bring to a simmer and cook for 2 minutes.

3. Add the rice mixture to the ovenproof dish and pour over the hot stock. Bake uncovered for 40-45 minutes until the rice is tender and the stock absorbed. Scatter over the cheese and divide between 4 bowls and finish with a good grinding of black pepper.

Cook’s tip

For a stylish garnish, shallow-fry whole sage leaves in olive oil until crisp. Scatter them on the risotto just before serving.



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