Making risotto is great because it’s very similar to past dishes, you can simply add as many veggies as you like and you know it will taste amazing. This dish sprung from a little Coop recipe card which used butternut squash and blue Stilton cheese, it is a tasty combination. If you not too keen on blue Stilton, as it does have a strong flavour, why not try it with feta cheese? The vegetarian dish is a great source of fibre and protein along with plenty of vitamins to offer such as vitamin A + C, as well as adding so Omega 3 fatty acids in too.
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1 butternut squash
1 cup of risotto rice
1 vegetable stock cube
4 spring onion
110g blue Stilton cheese
1 handful of walnut halves
Season with: Black pepper & Parsely
- The whole squash goes into the oven on 200 degrees for around 30-40 minutes (or until soft inside)
- Prepare the stock and put the rice to a frying pan, add the stock a bit at a time, until cooked through, if the rice needs more water just add without stock.
- Add onions to rice
- When the squash is ready, half it, remove the seeds and mash into the rice.
- Cube the cheese and crush the walnuts to sprinkle on top & you’re ready to go!
Comment if you would try this!
Would you prefer feta cheese or blue Stilton… Thanks for reading, I hope this gives you a little meal inspiration. Have you subscribed yet?
Love Sian x