Dromona’s Buttery-nut Squash Risotto

This Autumn-inspired recipe uses a host of fresh seasonal veg, to make a delicious dish that serves 4. Embracing the bold flavour of butternut squash, this twist on the classic risotto is brimming-over with colour and texture. Finished with a helping of mature, grated Dromona Cheddar and a sprig of fresh sage, your taste buds are in for a treat.

Difficulty medium
Preparation Time (mins) 5
Cooking Time (mins) 40
Servings 4
Main Ingredients
  • 800g butternut squash, peeled, deseeded and cut into 2cm pieces
  • 1 tablespoon olive oil
  • 1 leek, washed and thinly sliced
  • 2 garlic cloves, crushed
  • 350g arborio rice
  • 1 litre vegetable stock
  • 75g baby spinach leaves
  • 100g Dromona Grated Mature Cheddar
  • 50g Dromona butter
  • 6 sage leaves, finely shredded
  • Freshly milled salt and pepper.

Main Instructions
  1. Arrange the butternut squash pieces onto a tray and drizzle with 3/4 of the oil. Season with salt and pepper and bake in a hot oven for 10 minutes until tender.
  2. Heat the remaining oil in a large ovenproof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add rice, vegetable stock and boil.
  3. Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.
  4. Remove the risotto from the oven and stir in butternut squash, spinach, grated cheese, butter and shredded sage leaves. Season.
  5. Serve in warm bowls with extra cheese.
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