Butternut, Blue Cheese and Almond Risotto

Butternut, Blue Cheese and Almond Risotto

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Looking for dinner ideas? This tasty risotto is easy to prepare and always delicious, thanks to its special ingredient: KNORR Stock Pot.

  • Recipe serves6
  • Preparation time25 minutes
  • Cooking time45 minutes


  • 500g butternut, peeled and cubed
  • 1 KNORR Vegetable Stock Pot
  • 1lt water
  • 60ml olive oil
  • 1 onion, finely diced
  • 1 clove crushed garlic
  • 500g Arborio rice (risotto rice)
  • 250ml white wine
  • 5ml dried sage
  • 25g flaked almonds, lightly toasted
  • 60g blue cheese, crumbled


  • Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft
  • Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth
  • Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside
  • In the mean time heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour
  • Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear
  • Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice
  • Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup – this will take about 30 minutes
  • When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese
  • Serve immediately