Roasted butternut squash and gorgonzola risotto

Name: Roasted butternut squash and gorgonzola risotto
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g of Camargue IGP round white rice Hériztage; 1 onion; 250 ml of white wine; 800 ml of chicken or vegetable broth; 1/2 butternut squash; 80 g of gorgonzola; Olive oil; Salt & Pepper

Preparation 30min

Cooking 1h15min

Quantity 4

Ingredients

300 g of Camargue IGP round white rice Hériztage
1 onion
250 ml of white wine
800 ml of chicken or vegetable broth
1/2 butternut squash
80 g of gorgonzola
Olive oil
Salt & Pepper

Preparation

Cut the butternut squash in half lengthwise. Leave the skin and seeds.
Drizzle the flesh with olive oil, season with salt and pepper, and roast in the oven at 180°C for 1 hour.
After removing it from the oven, remove the seeds and scrape out the flesh.
Sauté the sliced onion for a few minutes in olive oil.
Then add the rice and cook until the grains become translucent.
Add the white wine and let it reduce until almost all the liquid has evaporated.
Add the squash and half of the broth, cooking on low heat for 7 minutes, stirring regularly.
Add the remaining broth and cook for another 7 minutes on low heat.
Off the heat, stir in the gorgonzola cut into cubes and mix vigorously.