Butternut squash, pine nut and Gorgonzola risotto
- ⏱ 50 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A creamy risotto with butternut squash, toasted pine nuts and Gorgonzola.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Butternut squash, p...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 garlic clove: crush
Prep 1 butternut squash: peel and cut into 1/2 inch...
2Make the risotto
3Plate and serve
+ 14 more steps in the app
Butternut squash, p...
0/0
COOK 2COOK 1
1Mise en place
Prep 2 shallots: finely dice
2Make the risotto
In a saucepan, heat the olive oil on a low-medium heat
Add the shallots and garlic and cook until soft but...
In the saucepan, add the rice and cook for 1 minute,...
3Plate and serve
+ 14 more steps in the app
Ingredients
- 140 g Gorgonzola (broken up)
- 1000 ml vegetable stock
- 2 shallots (finely diced)
- 1 garlic clove (crushed)
- 300 g carnaroli risotto rice
- 75 ml dry white wine
- 1 butternut squash (peeled and cut into 1/2 inch pieces)
- 50 g Parmesan (grated)
- 50 g unsalted butter (cut into a small dice)
- 100 g pine nuts (toasted)
- lemon juice, to taste
- flaky sea salt, to taste
- pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 shallots: finely dice
- Prep 1 garlic clove: crush
- Prep 1 butternut squash: peel and cut into 1/2 inch pieces
2. Make the risotto COOK 1
- In a saucepan, heat the olive oil on a low-medium heat
- Add the shallots and garlic and cook until soft but not coloured
- In the saucepan, add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent
- In the saucepan, add the white wine and reduce until the pan is almost dry
- In the saucepan, add the diced butternut squash and cook for a further 2-3 minutes to coat in the oil
🤝 Cook 2 hands over the garlic clove and butternut squash.
3. Warm the stock COOK 2
- In a pan, add the vegetable stock and warm gently until steaming
4. Mise en place COOK 2
- Prep 50 g Parmesan: grate
- Prep 140 g Gorgonzola: broken up
- Prep 50 g unsalted butter: cut into a small dice
- Prep 100 g pine nuts: toast
5. Add the stock COOK 1
- In the saucepan, begin to add the stock, approximately 200ml at a time
- Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base
6. Finish cooking COOK 1
- Continue to add the stock in 200ml additions until used up and absorbed
- Add more stock if required, the rice should be al dente
- Remove the saucepan from the heat and add the Parmesan
- In the saucepan, stir in the cubes of butter until the risotto is rich and glossy
- Add salt, pepper or lemon juice to taste
🤝 Cook 2 hands over the Parmesan.
7. Plate and serve BOTH
- In the saucepan, stir in the pine nuts and Gorgonzola, reserving some of both for garnish
- Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and pine nuts
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Butternut squash, pine nut and Gorgonzola risotto in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.