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.