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Stilton Risotto with Winter Squash,
Sage and Walnuts

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La Belle Cuisine

Stilton Risotto with Winter Squash,
Sage and Walnuts
Recipe by Steven Wheeler for the
Stilton Cheese Makers' Association

"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."

Serves 4

2 tablespoons vegetable oil
50g/2 ounces walnuts, roughly chopped
25g/1 ounce [2 tablespoons] butter
1 onion, chopped
1 tablespoon freshly chopped sage
400g/14 ounces arborio risotto rice
1 liter/1 3/4 pints vegetable stock, boiling
225g/8 ounces winter squash, deseeded, peeled
and roughly chopped
75g/3 ounces blue Stilton cheese

To garnish:
4 sprigs of fresh sage

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.

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