Squash, sage and goats' cheese risotto recipe
- 1 Squash
- 1 pinch Dried chilli
- 1 Splash of Extra virgin olive oil
- 1 Small onion, finely diced
- 250 g (8.8oz) Risotto rice
- 2 Glasses white wine
- 1 cup Vegetable stock
- 25 g (0.9oz) Sage, chopped
- 150 g (5.3oz) Goat's cheese
- 2 Amaretti biscuits, crushed
- 50 g (1.8oz) Parmesan
- Firstly, preheat the oven to 200C .
- Peel and chop the squash and place in a roasting tray with some olive oil and dried chilli.
- Roast until golden, around 15-20 minutes.
- In a frying pan, add a small amount of oil and sweat off the onion (do not brown) for about 5-8 minutes, before adding the rice.
- Fry off for a few minutes and then add the wine and stir continually for 2-3 minutes.
- Gradually add in the vegetable stock, a ladle at a time whilst stirring, and add in the roasted squash.
- This will break up as you stir and cook the rice.
- After 15-18 minutes, when the rice is almost done (still with a bite - this is how the Italians like it!
- ), remove from the heat and stir in the chopped sage, parmesan and butter.
- Leave to stand for a minute before serving.
chilli, olive oil, onion, rice, white wine, vegetable stock, s cheese, amaretti biscuits, parmesan
Taken from www.lovefood.com/guide/recipes/11879/andy-appletons-squash-sage-and-goats-cheese-risotto (may not work)