140g Gorgonzola, broken up (or use a vegetarian alternative)
1000ml vegetable stock
2 shallots, finely diced
1 garlic clove, crushed
300g carnaroli risotto rice
75ml dry white wine
1 butternut squash, peeled and cut into 1/2 inch pieces
50g parmasan, grated (or use a vegetarian alternative)
50g unsalted butter, cut into a small dice
100g pine nuts, toasted
flaky sea salt
Add the stock to a pan and warm gently until steaming. Meanwhile, heat the olive oil in a saucepan on a low-medium heat. Add the shallots and garlic and cook until soft but not coloured.
Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry.
Add the diced butternut squash and cook for a further 2-3 minutes to coat in the oil.
Begin to add the stock, approximately 200ml at a time. Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base.
Continue to add the stock in 200ml additions until used up and absorbed (add more stock if required, the rice should be al dente). Remove the pan from the heat and add the Parmesan.
Stir in the cubes of butter until the risotto is rich and glossy. Add salt, pepper or lemon juice to taste.
Stir in the pine nuts and Gorgonzola – reserving some of both for garnish. Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and pine nuts.