Butternut Squash and Puhoi Valley Kawau Blue Risotto
Puhoi Valley Kawau Blue
Ornelle Grated Parmesan
sprigs fresh thyme, leaves stripped
fresh chicken stock or vegetable stock
dry white wine
- Preheat oven to 180°C. Peel and cut butternut squash into ½ cm cubes – toss in a little olive oil with salt and pepper and place on a baking tray and roast for 10-12 minutes.
- Heat the stock in a saucepan and keep aside.
- Meanwhile, peel and finely dice the red onion and garlic.
- Heat the oil in a wide, shallow pan over a medium heat and when hot put in the whole sage leaves. Fry for 2 minutes, turning occasionally, then remove with a slotted spoon and drain on kitchen paper – set aside
- Add the onion, garlic and thyme leaves to the sage-scented oil and cook gently until softened but not coloured (up to 10 minutes).
- Increase the heat; add the rice to the onions and cook, stirring for a few minutes until the grains of rice glisten with the oil.
- Add the white wine all in one go and cook, stirring until it has evaporated.
- Start to add the hot stock, one ladle at a time, stirring constantly. When the stock has almost all disappeared, add the next ladleful. Continue adding stock in this way for about 18 minutes, until the rice is cooked, but still has a little bite in the centre. It should be nice and creamy on the outside, and firm in the middle.
- Stir in the butter, the Parmesan and 2/3 of the Puhoi Valley Gorgonzola, and then check the seasoning, adding salt and black pepper as required. Risotto should now be quite a fluid consistency, but have no excess liquid – if it is dry, add a touch more stock (if you find you don’t have quite enough stock, add a little hot water instead).
- Serve in bowls with the remaining Puhoi Valley Kawau Blue crumbled on top and a few crispy sage leaves to garnish.