Okay, I believe the words "blue cheese" and "healthy" go together about as well as the words "Christina Aguilera" and "talent" but this is such a yummy one I couldn't resist sharing it. And this is a great autumn recipe! Not that it's autumn yet, but you'd never know it here in England, where summer normally lasts all of 4 days in a good year.
Ingredients
150g pack blue cheese
1 butternut squash
1 lemon
1 red onion
500g pack of arborio rice
Preheat oven to 200C (gas mark 6)
Peel squash and cut into chunks, place in a baking tray with 1 red onion, peeled and cut into 8 segments and toss 2 tablespoons of olive oil. Roast for 30-40 minutes.
Meanwhile, make 1 litre of vegetable stock using 2 vegetable stock cubes. In a deep frying pan, heat 1 tablespoon olive oil and add 200g arborio risotto rice. Coat the rice in the oil and cook 2 minutes. Gradually add the stock to the rice, allowing the rice to absorb each ladle of liquid before adding more. It should take around 20 min to absorb the full amount of stock.
Add the roasted squash and red onion to the pan, crumble in the blue cheese and allow it to melt slowly. Mix through the zest and juice of one lemon and season with freshly ground black pepper before serving.
Enjoy! Would love to hear any other good risotto recipes anyone has...
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