Summer Squash Risotto with Millstone and Ringwell Cheese

Posted by Dave Bartlett on

Risotto is such good comfort food, but few of us have the time to stand over the stove and stir it continuously as it requires. The answer is a baked risotto. A little prep and then 45 minutes in the oven. It couldn't be simpler and with a delicious mixture of our hard cheeses it couldn't be more delicious.


80g  butter 

1 Hokkaido Squash (diced into small chunks)

1 large white onion (chopped)

2 cloves garlic (grated)

400g risotto rice

600ml chicken stock (vegetable stock could be used instead)

1 small glass white wine (optional)

50g each of Millstone and Ringwell cheese from North Wootton Organic Dairy

*100g of Millstone will be just fine if Ringwell isn't in season



Preheat your oven to 190°

Melt the buyer in a large, heavy bottomed pan. 

Add the onions and garlic and stir for a few minutes until the onions start to soften.

Add the risotto rice and stir for a minute, making sure all of the grains of rice are coated in the butter.

Add the diced squash, stock and wine. Let everything simmer together for 5 minutes, stirring half way through.

Transfer the pan to the oven and cook for 35 minutes. Add the cheese, give a quick stir to melt it through and return to the oven for another 10 minutes.

The rice will soak up all the moisture and leave you with a lovely sticky risotto. If it looks very dry when you add the cheese, add a cup full of water.