Butternut Squash & Blue Cheese Risotto

Butternut Squash & Blue Cheese Risotto

What defines the cooler British months more than an abundance of pumpkins, squash and gourds lining the supermarket shelves?

Making the most of seasonal, British produce is important to us here at Hambledon Vineyard and this recipe is the perfect example of how one can allow the finest British produce to shine, alongside the Finest English Fizz.


Risotto base

  • 50g Vegetable oil
  • 200g Arborio risotto rice
  • 800g Water
  • 10g Salt

Butternut Squash Purée

  • 200g Chopped butternut squash
  • 200g Water
  • 8g Salt

Pickled Butternut Squash

  • 100g Water
  • 50g White wine vinegar
  • 20g Sugar
  • 5g Salt
  • 100g Butternut squash dice

To finish risotto

  • 100g Cooked risotto base
  • 80g Butternut squash purée
  • 20g Parmesan
  • 10g Blue cheese
  • 5g Chopped sage 


  1. In a pan add the oil. Once warm, add the rice and stir into the oil to coat, then cook for 1 minute.
  2. Add the water to cover the rice by 1 inch, bring to a gentle simmer and stir continuously.
  3. Cook the rice for around 15 minutes until soft but with a small crunch: the consistency should be thick and creamy
  4. Season with salt
  5. Place the butternut for the purée and water in a pan, and boil for 15 minutes.
  6. Carefully strain off the liquid, reserving a small amount.
  7. Place the butternut in a blender and blend with a little of the cooking liquid until is smooth.
  8. Then, fold the purée through the rice.
  9. Once mixed, add the Parmesan, blue cheese and sage.
  10. For the pickled butternut squash, add all ingredients to a pan except the butternut, bring to a boil, add the dice and simmer for 5 minutes 

Serving suggestions

If you want to make the risotto even more special, you can deep fry some sage leaves and slices of butternut squash in a deep fat fryer at 190˚C for around 30 seconds, or until they stop boiling. Also, some slices of raw Granny Smith apple add a nice freshness to balance the rich flavours and some toasted nuts and seeds add a nice texture.

Undoubtedly, this is the ideal dish for an intimate dinner party- paired with a bottle of our Première Cuvée Rosé Dosage Zéro. Made from 100% Pinot Meunier, the tart acidity of this gastronomic expression of our unique terroir pairs beautifully with the richness of the risotto dish. Truly a simple pleasure to wow your guests.