Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Butternut Risotto with Crumbed Gorgonzola Recipe

Butternut Risotto Photo : Jackie Cameron

Butternut Risotto
Photo : Jackie Cameron

Butternut Risotto with Crumbed Gorgonzola and Oven-Roasted Pine Kernels

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

Yields : 4

Ingredients :


Gorgonzola to taste

Pine Kernels or Nuts to taste

Olive Oil for a light drizzle

Vegetable Stock:

As per Pea risotto recipe.

Risotto :

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g Risotto Rice
  • 250ml White Wine
  • Vegetable Stock
  • 1kg well roasted and pureed Butternut

Method :

  1. Before you start making the risotto make sure vegetable stock is on the heat.
  2. In a heavy based pot place the butter and oil amount.
  3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.
  4. Add the risotto; make sure all the granules are covered with a layer of oil.
  5. Add the white wine, stirring all the time till the liquid is reduced.
  6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.
  7. Finish with hot butternut puree, season very well and serve with extras.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713