Risotto of Squash and Goats Cheese.

Autumn is here, the nights are drawing in and its getting colder so its about time to harvest the last of what I have grown in my vegetable plot, that being mostly butternut squash, onion and sweetcorn. With quite a glut of these ingredients to go at I have decided first to make this delicious risotto, perfect for a chilly autumn evening or as a light lunch, also vegetarian friendly! It can be used as an amazing appetiser or just as a main course on its own.

Ingredients: (serves 2)

  • 150g arborio rice.
  • 1 butternut squash.
  • 1 small white onion or half of a large one.
  • 3 cloves of garlic.
  • 1 pint good vegetable stock.
  • 1 handful grated parmesan.
  • 1 knob of butter.
  • Sage leaves to garnish. (optional.)
  • 50g goats cheese.

Begin by bringing your stock to the boil, while that is heating up peel and dice your squash roughly and add to the boiling stock, this will be pureed then added to the risotto rather than just adding chucks of cooked squash to our dish, I find the results much better as you get an even spread of the vegetable throughout the dish. Finely dice your onion and puree the garlic then sweat until golden in a separate saucepan. Once your onion and garlic are cooked proceed to add the butter and all of the rice stirring well.

It is important to continuously stir your risotto to avoid sticking and some rice cooking before other so make sure you do this. Now adding a ladle at a time of the vegetable stock from your squash pan continue to stir the risotto and repeatedly add a ladle of stock when the rice has absorbed most of it. The risotto should take around 30 minutes to be fully cooked but just in case keep tasting to see if the rice is cooked or not. Just before you feel the risotto is cooked remove the squash from the heat, drain and blend in a food processor or with a stick blender until smooth.

Squashed squash!

To complete the risotto cookery add the parmesan, squash puree and mix well seasoning with salt and pepper. I topped mine with the goats cheese but you can always melt it into the risotto if you would like! I also added some sage leaves to make it pretty like me. As I have done before I will be sharing an amazing recipe idea for using up leftover risotto later in the week so if your a regular reader lookout for that one. See you next time and Buon Appetito!

Leave a Reply