- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Risotto with Roasted Butternut Squash and Goat’s Cheese
Products used in this Recipe
- Squash
Find Producers who have the Products used in this Recipe
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.
