Dromona’s Buttery-nut Squash Risotto
This Autumn-inspired recipe uses a host of fresh seasonal veg, to make a delicious dish that serves 4. Embracing the bold flavour of butternut squash, this twist on the classic risotto is brimming-over with colour and texture. Finished with a helping of mature, grated Dromona Cheddar and a sprig of fresh sage, your taste buds are in for a treat.
Difficulty medium
Preparation Time (mins) 5
Cooking Time (mins) 40
Servings 4
Main Ingredients
- 800g butternut squash, peeled, deseeded and cut into 2cm pieces
- 1 tablespoon olive oil
- 1 leek, washed and thinly sliced
- 2 garlic cloves, crushed
- 350g arborio rice
- 1 litre vegetable stock
- 75g baby spinach leaves
- 100g Dromona Grated Mature Cheddar
- 50g Dromona butter
- 6 sage leaves, finely shredded
- Freshly milled salt and pepper.
Main Instructions
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- Arrange the butternut squash pieces onto a tray and drizzle with 3/4 of the oil. Season with salt and pepper and bake in a hot oven for 10 minutes until tender.
- Heat the remaining oil in a large ovenproof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add rice, vegetable stock and boil.
- Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.
- Remove the risotto from the oven and stir in butternut squash, spinach, grated cheese, butter and shredded sage leaves. Season.
- Serve in warm bowls with extra cheese.
