Squash, sage and goats' cheese risotto recipe

  1. Firstly, preheat the oven to 200C .
  2. Peel and chop the squash and place in a roasting tray with some olive oil and dried chilli.
  3. Roast until golden, around 15-20 minutes.
  4. 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.
  5. Fry off for a few minutes and then add the wine and stir continually for 2-3 minutes.
  6. Gradually add in the vegetable stock, a ladle at a time whilst stirring, and add in the roasted squash.
  7. This will break up as you stir and cook the rice.
  8. After 15-18 minutes, when the rice is almost done (still with a bite - this is how the Italians like it!
  9. ), remove from the heat and stir in the chopped sage, parmesan and butter.
  10. 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)

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