An affordable, flavourful recipe taught by chefs to students

We want cooking to fit into your busy schedule, fuel you throughout your studies and, most importantly, be fun! So whether your a beginner or have some recipes under your belt, this is a great student-friendly recipe to add to your go-to dishes. 

This summer, we hosted a STUDENT COOKING masterclass for a group of our students to help them develop their skills in the kitchen. See how they took basic ingredients and turned them into a colourful, tasty dish with the guidance and tips from professional chefs below!

Want to follow along? Read on for the full recipe.

Prep time: 10 minutes

Cooking time: 25 minutes

Cost per serving: £2.40

Ingredients

• 1/3 cup or 80g carnaroli risotto rice
• 1 cup or 150g butternut squash, peeled and diced
• 500ml vegetable stock
• 1/4 medium onion, diced
• 2 tbsp gorgonzola, crumbled
• 2 tbsp parmesan, grated
• 2 tbsp walnuts, toasted and crushed
• 4 leaves sage
• 2 tsp butter
• 1 tbsp olive oil 
• Salt and pepper, to taste

Method

1. Sauté the butternut squash in a little bit of oil for 5 minutes until lightly caramelised. 
2. Add a splash of stock, cover, and cook for 5 minutes until tender. 
3. Mash half of the butternut squash, and leave half as cubes.
4. Heat olive oil in a pan. When hot, add the onion and cook for 3 minutes until soft.
5. Add the rice and toast for 1 minute. 
6. Add the stock ladle by ladle, stirring continuously. 
7. Add the mashed squash into the risotto for colour and creaminess. Add the diced squash pieces. 
8. Stir in the butter, parmesan and half the gorgonzola. Season with salt and pepper. 
9. Top with sage, toasted walnuts, and the remaining gorgonzola.

There you have it, a low-effort weeknight meal that tastes delicious and won't take up too much of your time! 

Don't forget to tag us in your cooking creations on Instagram @uon_catering 📸