Squash, mushroom & gorgonzola pilaf

Squash, mushroom & gorgonzola pilaf

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(21 ratings)

Prep: 15 mins Cook: 50 mins


Serves 2

Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat10g
  • saturates5g
  • carbs64g
  • sugars13g
  • fibre11g
  • protein17g
  • salt0.9g


  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 200g chunk butternut squash, peeled, deseeded and diced
  • 140g small button mushroom
  • 125g brown basmati rice
  • 700ml reduced-salt vegetable stock
  • 10 pieces dried mushroom, chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tsp chopped fresh sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • small pack parsley, chopped, stalks and leaves separated



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 40g gorgonzola, crumbled



    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…


  1. Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.

  2. Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

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Comments, questions and tips

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23rd May, 2020
Delicious! I had to add a bit less stock, but otherwise it was easy and tasty
8th Aug, 2018
I really enjoyed it, I made it for three so added extra rice and kept the stock amount the same but included some wine too!
27th Oct, 2017
The flavours in this were delicious but unfortunately I didn't take stock (LOLs) of the comments below regarding how much liquid to add. There was still a lot of stock in the pan and the rice had become very soft. Also having used all fresh mushrooms rather than some dried changed the water content. I've learnt for next time, and there will be a next time as the taste of this was comforting and yummy.
15th Mar, 2017
Very much enjoyed. I used 500ml of stock which seemed to work.
22nd Jun, 2016
Really nice! I used less stock, as others have suggested, and added roasted courgette. Also used danish blue cheese instead of gorgonzola
8th Jan, 2016
Cooking time is too long if using white rice, so adapt to suit the cooking time of the rice used. May need to cook the squash separately for a while first. Good flavours though!
13th Nov, 2015
This looks nice but I'd have to miss out the gorgonzola, or use a different type of cheese, because I'm vegetarian.
24th Sep, 2015
Yummy! I omitted the dried mushrooms, and used MUCH more cheese at the end (!) otherwise I followed the recipe. As others have said, I needed less stock - I started with 350ml then topped up as necessary until the rice was cooked. I used 550ml in total, but this may be affected by brand of rice and also I cooked in an Aga.
21st Jul, 2015
This was fab!!! I used it for all the family (upped ingredients a bit). Actually found it through today not monday and was recommended for me. Will definitely be trying this one again and maybe try brown rice instead. xx
10th Jul, 2015
Enjoyed this recipe. I added a fennel bulb and doubled the recipe to make enough for 2 evening meals. The rice was overcooked and I followed the instructions in the recipe. I only used half the stock as recommended by others.


6th Jan, 2014
Can I use courgette instead of squash
goodfoodteam's picture
13th Jan, 2014
Hi there, thanks for getting in touch. Yes, you could replace the squash with courgette. Thanks, BBC Good Food web team
22nd Sep, 2016
Really good base recipe. I used 1 mug of rice, 2 mugs stock and 1 mug dry white wine. I also added chilli flakes as others have suggested and used more garlic and mushrooms. Will make again.
8th Apr, 2014
Start off with just half the stock, only adding more if it needs it. Else you may spend a while boiling off excess liquid, and end up with a bit of a mush.
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