Recipes
Risotto with Roasted Butternut Squash and Goat’s Cheese
Products used in this Recipe
- Squash
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I don't know my Postal CodeIngredients
1 butternut squash (about 800g–1kg/1 ¾ – 2 1⁄4 lb in weight)1 red onion, peeled and cut into thin wedges
2 Tbsp (25ml) olive oil
Salt
1 Tbsp (15ml) butter
3 garlic cloves, peeled and crushed
1 cup (250g) risotto rice
1 cup (250ml) white wine
4 cups (1 litre) hot vegetable stock
Small handful flat leaf parsley, chopped
1/3 cup (75g) goat’s cheese, cut into small cubes
100g (4oz) watercress or arugula, tough stalks removed
freshly ground black pepper
Method
Preheat the oven to 400ºF. Peel and cut the squash into approximately 2cm (3⁄4in) cubes. Put the squash and red onion into a roasting pan and toss with 1 Tbsp of the oil. Season generously with salt and cook for 20–25 minutes, stirring once or twice until golden and cooked.
While the squash is cooking prepare the remaining ingredients. Heat the remaining oil and the butter in a large, heavy-based saucepan and stir in the garlic and risotto rice. Toss to coat in the oil and butter and stir for a couple of minutes. Add the wine, bring to the boil, and then simmer until the wine evaporates. Add a ladleful of hot stock. Each time the liquid evaporates add another ladleful of stock until it has all been added. Reduce the heat and simmer, stirring occasionally for 30–40 minutes. The risotto rice should become tender but the mixture will still remain slightly soupy. Stir in the parsley, goat’s cheese and half of the watercress (or arugula), along with the squash and red onion. Season to taste and serve with the remaining watercress (or arugula) on top.
