Best Butternut Squash And Gorgonzola Risotto Recipes

RISOTTO WITH SUNCHOKES, BUTTERNUT SQUASH, AND GORGONZOLA

Steps:

• Warm broth in a saucepan over low heat.
• Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
• Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
• Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

BUTTERNUT SQUASH AND GORGONZOLA RISOTTO

Steps:

• Toss the butternut squash with 2 tbsp of the oil and the salt and pepper, then roast in a preheated oven at 200 degrees centigrade for 20-30 minutes until golden brown.
• Put the oil from the roasted butternut squash and the remaining oil into a deep pan with the spring onions and the bay leaves. Cook for 2-3 minutes. Stir in the garlic and rice then cook for a further 1 minute. Pour in the wine and simmer on a medium heat until it has absorbed into the rice. Pour in some of the stock and simmer until this has absorbed into the rice. Carry on this process until all the stock is used and the rice as cooked. If the rice is not cooked after all the stock is used, water may be used in place of stock until the rice is cooked.
• Melt the two cheeses into the risotto and then add the cream. Stir in the roasted butternut squash and season with salt and pepper.
• Serve with grated or shaved Parmesan.