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Cooking with Gin: Squash Risotto

with sage and Taleggio Cheese...

· Cooking with Gin,Recipes,Gin Recipes


1 Dumpling Squash

Drizzle Olive Oil

Salt & Pepper

Generous knob of Butter

100ml Single Cream

1 Leek

2 sprigs of fresh Sage

200g Arborio Rice

2 Rashers Bacon

100ml Gin

500ml Vegetable Stock (warm)

50g Parmesan Cheese

Taleggio Cheese


Cut the 'lid' from your squash and set aside. Scoop out the insides of the squash, and chop into small cubes. Boil the squash cubes for 15 minutes, then blend into a puree with butter and cream. Separate out the seeds, and rinse - place on a baking tray, and drizzle with oil, salt and pepper. Bake at 150 degrees Celsius until golden - about 15 minutes.

Finely slice the leek, and gently fry in the knob of butter with 1 sprig of fresh sage. (If your bacon is uncooked add now - mine was already cooked and added after the rice). Add risotto rice, and stir into the butter - cook until clear. Add gin and stir, until dissolved. Keep adding vegetable stock a ladle at a time, until absorbed, stirring as the rice simmers - for about 15 minutes. Stir in finely grated Parmesan and squash puree. Season to taste.

Scoop risotto into squash - garnish with fresh sage, toasted squash seeds, and slices of Taleggio cheese (made in Northern Italy, hand salted and preserved). Serve with garlic bread.

Fresh sage
Gin Risotto
Squash Risotto with Gin & Taleggio Cheese

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