STILTON™ Risotto with Winter Squash, Sage & Walnuts Sage and onion provide an ideal setting for the flavour of blue Stilton which combines beautifully with winter squash and toasted walnuts to make this delicious vegetarian risotto.
				Ingredients 2 tbsp vegetable oil 50g/2oz walnuts, roughly chopped 25g/1oz butter 1 onion, chopped 1 tbsp freshly chopped sage 400g/14oz arborio risotto rice 1 lt /13/4 pints vegetable stock,boiling 225g/8oz winter squash, deseeded, peeled and roughly chopped 75g/3oz blue Stilton cheese To Garnish 4 sprigs of fresh sage Method 1 Heat the vegetable oil in a large saucepan, add the walnuts and brown them, allowing them to take up flavour. Spoon the walnuts onto a plate and set aside. 2 Add the butter, onions and sage to the pan and soften for 6-8 minutes. 3 Stir in the rice to absorb the cooking juices. Add the stock and the squash, then simmer uncovered for 15 minutes. 4 Switch off the heat, crumble in the Stilton, add half of the walnuts, cover and allow to finish cooking in its own heat for 5 minutes. 5 Garnish with sprigs of sage and enjoy with a glass of full-bodied red wine. Serves 4 Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
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