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Butternut Squash Gorgonzola Risotto

Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !

Course dinner, lunch
Cuisine Italian
Keyword Butternut Squash Gorgonzola Risotto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Author 2pots2cook

Ingredients

  • 2 cups butternut squash, cut to cubes
  • Water to cover the cubes
  • ½ onion, finely chopped
  • 2 Tbsp butter
  • 1 cup risotto rice ( Carnaroli or Arborio or Vialone Nano )
  • ½ cup + 4 Tbsp white wine
  • 1 cup + 3 Tbsp water
  • ½ bouillon cube
  • 3 oz ( 0.18 lb ) Gorgonzola cheese
  • salt to taste

Instructions

  1. Peel and clean the butternut squash. Cut to cubes to have 2 cups.
  2. Boil the cubes for 5 minutes, covered with water and a pinch of salt.

  3. While the butternut squash is on the stove, cut the onion and fry it with butter in a skillet until golden brown.

  4. When the butternut squash cubes are done, strain them and leave aside.

  5. Melt bouillon cube in the water.

  6. Add rice to the onions and fry on medium heat, all together for one minute.

  7. Pour wine to rice stirring constantly until the wine is fully absorbed.

  8. Start to add water and stir continuously for another 10 min on higher temperature.

  9. Add butternut squash cubes. Mash the cubes with fork to have a smoother texture, if you so desire.

  10. Remove from heat, add Gorgonzola, mix well and serve.

  11. Garnish with grated cheese and sage to leaves taste.