Butternut Squash Risotto with Gorgonzola and Walnuts Recipes
Butternut Squash Risotto with Gorgonzola and Walnuts
Cooking Time: 15 - 30 mins
Serves: 2 
Ingredients
1 x 190g jar Sacla' Butternut Squash & Parmesan Sauce for Risotto
200g risotto rice
1 vegetable stock cube
large knob butter
100g Gorgonzola, cut into chunks
25g walnut pieces
salt & freshly ground black pepper
Instructions
Empty the Butternut squash risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some ‘bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.
Stir a knob of butter into the risotto, season well, and crumble in the Gorgonzola. Divide between 2 warm bowls, scatter over the walnuts and serve. Buon Appetito!
