Page title and description

Vegetarian mains
Roasted squash, blue cheese and leek risotto with walnuts
Ingredients
- ½ tbsp bouillon powder
- 1 butternut squash (or any seasonal squash)
- oil for roasting and frying
- salt and pepper
- 1 leek
- 25g butter
- 1 garlic clove
- 15g thyme
- 175g risotto rice
- 100ml white wine
- 50g walnut pieces
- 100g Stilton cheese
- 25g Italian-style hard cheese, grated
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Preheat your oven to 190°C/Gas 5. Put the bouillon in a medium saucepan with 1 litre water. Stir and heat to a simmer. -
Step 2
Once the pan goes on the hob, peel the squash using a good veg peeler or a sharp knife (a peeler works best). Halve it lengthways, scoop out the seeds, then chop into 1½ - 2cm dice. Squash can vary in size, so if yours is on the large side, just use half to two-thirds. You want a couple of good handfuls. -
Step 3
Toss the squash in a baking dish in just enough oil to coat. Season then roast until tender, approx. 20-30 mins. Keep an eye on it and toss halfway through. A little caramelised colour on the squash is a bonus. Remove it from the oven once cooked. -
Step 4
Once the squash goes in the oven, trim the leek, halve lengthways and finely shred. Wash it well to remove any grit. -
Step 5
Melt half the butter in a heavybased saucepan. Add the leek. Fry it gently for 8 mins, stirring now and then to stop it catching. Add a splash of water if it looks like it might. -
Step 6
Meanwhile, peel and finely chop the garlic clove. Pick off enough thyme leaves so you have 1 good tbsp worth. Add the garlic, thyme and risotto rice to the leek. Fry for 2 mins, stirring, until the rice looks slightly translucent. Add the wine. Simmer until absorbed. -
Step 7
Gradually add ladles of stock and cook on a simmering boil, stirring often, until the rice is tender with a little bite, approx. 20-25 mins. If you don't use all the stock, that's fine. If the rice needs a little more liquid, just add a splash of water. -
Step 8
While the rice cooks, put the walnuts in a dry frying pan. Heat gently for 2-3 mins, turning them now and then, until lightly toasted, transfer to a small bowl. -
Step 9
Once the rice is tender, add the squash and remaining butter. Crumble in the Stilton cheese and add half the Italian cheese. Stir gently, leave to stand for 2 mins, then season to taste. -
Step 10
Divide between 2 serving bowls and sprinkle with the remaining extra Italian cheese, the walnuts and a few more freshly picked thyme leaves.