Butternut Squash and Pine Nut Risotto

The Beloved has been playing with adding more flavours to our risottos. This morning, he asked if he could add pine nuts. This is the recipe I came up with to meet his need of pine nuts in a risotto. After describing it, the response was, "I'll never remember this. Write it down." So, here it is written down.

Ingredients 

4Tsp olive oil

75g pine nuts

1 butternut squash 

1 onion

2tsp chopped garlic

400g arborio rice

1.5 litres vegetable stock

200g Stilton

handful of fresh parsley, finely chopped

chive or spring onions, chopped.

Method

Put 2Tsp of  oil in a skillet, and toast the pine nuts. Then set the nuts to one side.

Cut the butternut squash cubes. Add the other 2Tsp of oil, and gently fry the butternut squash.

Cut the onion into a small dice, and add to the skillet. After 4 minutes add the garlic. Cook for 1 minute, and then add the rice. Stir, and add the hot stock into the skillet. 

Bring to a simmer, and cover. Cook for around 5 minutes, stir and add more stock if needed. Cover, cook, stir, repeat until all the stock has been incorporated, and the rice has been cooked. 

Stir in the crumbled Stilton. Stir in the pine nuts, and fresh parsley. Season to taste. Scatter chopped chives or spring onions on top. 

If you'd like, add shavings of Parmesan, but note that Parmesan isn't vegetarian.