Butternut squash and Wensleydale risotto. A creamy risotto with mashed squash, a subtle hint of Wensleydale cheese, and finished off with fresh garlic chives from the garden.
Sounds like a great risotto this does Gromit!… Ok so if you don’t understand the reference it’s from a British TV show called Wallace and Gromit. Wallace loves Wensleydale cheese, well all cheese for that matter, but every-time I think of Wensleydale cheese I think of that Tv show.
About this dish…
I thought I would share this quick and tasty risotto recipe, it’s perfect for a cool summer’s evening. Butternut squash is one of my favorite vegetables. My mom tried to grow some last year for us but they didn’t work out. I’m hoping she will do some again this year, I know that we will be getting quite a lot of tomatoes as her greenhouse is full of those. We are really lucky that both of our parents grow their own vegetables and share them with us. This year we are trying to grow our own this year too. We have 3 outdoor tomato plants and an outdoor courgette plant thanks to my in-laws who have two allotments, they’ve started them off for us so let’s hope I can keep them alive. I am no green finger!
Not just for Haloween…
I know squash is known for being more of an autumn vegetable, but I try and incorporate it all year round. It’s light, tasty, slightly sweet, and has so many health benefits. I have mentioned before that I always try and get as much goodness from my foods and this is no exception! It’s very high in antioxidants, I like to get in as many of these foods as I can. It’s full of vitamins A, B, C, and E.
To sum it up, butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants, really low-calorie, fiber-rich winter squash may help you lose weight and protect against lots of different diseases. Plus, it’s versatile and easily added to both sweet and savory dishes.
Let’s just say, it’s a pretty great vegetable.
- 500g Butternut Squash
- 200g Risotto Rice
- 1 Onion, Chopped
- 1 Garlic Clove, Crushed
- 75g Wensleydale Cheese
- 500ml Vegetable Stock
- 1 Tablespoon Olive oil
- 1 Teaspoon Butter
- Chopped Garlic Chives
- Heat your oven to 180 degrees.
- Chop up your squash and place it onto a roasting tin with your olive oil. Mix together and season with salt. Roast for 20 minutes.
- Meanwhile, add a knob of butter into a casserole dish. Chop up your onion and add that in, followed by your crushed garlic. Stir and leave for 2 minutes.
- Add in your risotto rice and keep stirring for around a minute or until you have a slight nutty smell.
- Add your stock to your rice and give everything a good stir. Place the casserole dish in the oven for 10 minutes. Once the ten minutes are up, remove, and stir. Place back in.
- Remove half of your squash from the oven, it should of had around 15 minutes now and soft enough to mash. Leave to one side whilst the risotto and the rest of the squash finish cooking.
- Turn the oven off, remove your risotto, and add in your mashed squash. Mix it up. Add in half of your cheese and mix through.
- Plate up, add the rest of the squash on top followed by the cheese and garlic chives.
We just used plain Wensleydale cheese, but I think the apricot one would be lovely in this too.
Amount Per Serving: Calories: 498Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 977mgCarbohydrates: 64gFiber: 9gSugar: 9gProtein: 15g
Thanks for coming and checking out this post, I hope you’ve enjoyed this Butternut Squash and Wensleydale Risotto, and many more of our recipes! If you like risotto, check out these other risotto recipes here…
Keep and eye out for a free e-book we will be launching soon!
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