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| Photo: Butternut Squash Risotto with Gorgonzola and Walnuts Recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Butternut Squash Risotto with Gorgonzola and Walnuts Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Butternut Squash Risotto with Gorgonzola and Walnuts.
Serves: 2, On the table in: Up to 30 Minutes
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!
More Rice Recipes:
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
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