Home > Recipes > Mains > Vegetarian Recipes > Baked Squash & Stilton Risotto for the Remoska®

Baked Squash & Stilton Risotto for the Remoska®

Serves 2

Sue Thersby has been a Lakeland customer for over 35 years and has shared her Remoska baked squash and stilton risotto recipe with us!

Ingredients

  • ½ butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 25g butter
  • 150g risotto rice
  • 400ml vegetable stock
  • 115g Stilton
  • Parmesan cheese (or vegetarian alternative), to garnish

Instructions

  1. Bake the squash in a Remoska cooker for 25-30 minutes in a little olive oil, then remove.
  2. Cook the onion in butter in the Remoska for 10-15 minutes.
  3. Add the rice and stir round until it is coated.
  4. Add the vegetable stock and cook for about 25 minutes or until the rice is cooked.
  5. Add the Stilton and squash.
  6. Serve with grated Parmesan cheese.

Recommended Recipes

Spiced Carrot, Chickpea & Cheddar Veggie Burgers

Spanakopita Lattice Pie

Roasted Butternut Squash, Courgette & Red Pepper Lattice Pie

All-Time Favourite Cheese & Onion Lattice Pie

Ooni’s Flame Cooked Courgette and Cherry Tomato Pizza

Ooni’s Green Pesto and Goats’ Cheese Pizza

Ooni’s Margherita Pizza

How to make… the perfect Risotto with Sue Ashworth