Squash, sage, and blue cheese risotto

SERVES 4

Ingredients:

1 butternut squash, halved, seeded, peeled, and cut into bite-size pieces

pinch of crushed hot red pepper flakes

2 tbsp olive oil

5 cups vegetable stock, or more as needed

1 tbsp butter

1 onion, finely chopped

pinch of sea salt

2 garlic cloves, finely chopped

4 fresh sage leaves, torn (optional)

1½ cups Arborio or other short-grain risotto rice

¾ cup dry white wine

½ cup crumbled Gorgonzola or similar blue cheese

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put the squash in a roasting pan, sprinkle with the pepper flakes, and drizzle with 1 tablespoon of the oil. Mix together using your hands. Roast in the oven for about 15 minutes until golden and beginning to soften.

2 Meanwhile, pour the stock into a large saucepan and heat to a gentle simmer. Heat the remaining oil and the butter in a large nonstick frying pan over low heat. Add the onion and a pinch of salt, and cook for 5 minutes until the onions are soft. Stir in the garlic and sage leaves, and cook for a few seconds more.

3 Next, stir in the rice, making sure that the grains are completely coated. Increase the heat to medium-high, pour in the wine, and let bubble for a couple of minutes until the smell of alcohol has evaporated.

4 Reduce the heat slightly, and add the simmering stock about ½ cup at a time, stirring with a wooden spoon; when each addition of stock has been absorbed, add some more. Continue like this for about 20 minutes until the rice is tender yet still firm to the bite. Use more stock if needed. Stir in the roasted squash and the Gorgonzola, season with pepper, and serve hot.

Squash, sage, and blue cheese risotto