Squash, leek and lemon risotto with Caerphilly reci

Name: Squash, leek and lemon risotto with Caerphilly recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) butternut squash or pumpkin, peeled and cut into chunks; 1 handful fresh sage leaves; 2 tbsp olive oil; 2 tbsp pine nuts; 50 g (1.8oz) butter; 3 medium British leeks, trimmed and finely sliced; 2 garlic cloves, crushed; 300 g (10.6oz) Arborio risotto rice; 100 ml (3.5fl oz) dry white wine; 1 to 1.2 litres hot chicken or vegetable stock; 1 lemon, zested then cut into wedges; 100 g (3.5oz) Caerphilly cheese, crumbled (or you can use Wensleydale, Cheshire or even grated cheddar)

Servings: persons

500 g (17.6oz) butternut squash or pumpkin, peeled and cut into chunks
1 handful fresh sage leaves
2 tbsp olive oil
2 tbsp pine nuts
50 g (1.8oz) butter
3 medium British leeks, trimmed and finely sliced
2 garlic cloves, crushed
300 g (10.6oz) Arborio risotto rice
100 ml (3.5fl oz) dry white wine
1 to 1.2 litres hot chicken or vegetable stock
1 lemon, zested then cut into wedges
100 g (3.5oz) Caerphilly cheese, crumbled (or you can use Wensleydale, Cheshire or even grated cheddar)

1
Heat the oven to 200C/180C fan/gas 6.
2
Put the squash into a non-stick roasting tin, tear over half of the sage leaves then toss with 1 tbsp oil and some salt and pepper.
3
Roast for 25 minutes until golden and tender.
4
With 10 minutes to go, add the pine nuts to one end of the tin.
5
Melt 25g/1oz of the butter with the remaining oil in a large pan.
6
Add the leeks and garlic plus some salt and pepper, then soften for 5 minutes.
7
Stir in the rice, cook for 1 minute, then splash in the wine and boil until it has almost all disappeared.
8
Keep the pan over a medium heat and stir in 250ml/9fl oz of the stock.
9
Simmer, stirring occasionally, until the stock has been absorbed into the rice.
10
Repeat three more times until the rice is creamy and tender.
11
This normally takes about 20 minutes.
12
Take the pan from the heat.
13
Stir in a few finely shredded sage leaves, the roasted squash, remaining butter, lemon zest, a squeeze of lemon juice and 50g/2oz cheese.
14
Cover the pan then let the risotto relax for a few minutes.
15
The rice should now be loose and creamy - if yours has thickened up, stir in a splash more stock.
16
Season to taste with salt and pepper then scoop into bowls and scatter with the rest of the cheese and the pine nuts.

1596

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g (17.6oz) butternut squash or pumpkin, peeled and cut into chunks, 1 handful fresh sage leaves, 2 tbsp olive oil, 2 tbsp pine nuts, and more.

Yes, Squash, leek and lemon risotto with Caerphilly recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash, leek and lemon risotto with Caerphilly recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions