Butternut Squash Risotto with Sage and Goat Cheese
Creamy risotto with goat cheese, sage and butternut squash.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g/1cup g /1 cup butternut Squash
- 1 litre /4-4.5 cups chicken or Vegetable Stock
- 2 tbsp olive oil
- 1 onion (small, diced)
- 4 sage leaves (chopped)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 300 g /1.5 cups Arborio Rice
- 125 ml / 1/2 cup dry white wine
- salt to taste
- 2 tbsp mild goat cheese (or Cream Cheese)
- 4 tbsp Parmesan cheese
Instructions
- 1
Heat your stock and keep it on the stove.
- 2
Dice your peeled butternut squash into 1 cm cubes, chop your onion, sage and take thyme leaves off the sprigs, cook in olive oil over low heat for 10 minutes with a pinch of salt until butternut squash is nearly done.
- 3
Add arborio rice and cook while stirring for 2 minutes in order to slightly toast the rice and coat it with olive oil. Add the wine and cook it until most of it evaporates. Add a pinch of salt.
- 4
Spoon a ladleful of stock, so the rice is just covered. Your heat shouldn't be too high or too low, adjust it so the risotto simmers. Continue adding your stock in equal intervals each time the previous ladleful is absorbed and keep stirring to release the starch and ensure your risotto is creamy. The whole process should take you about 20 minutes.
- 5
Take it off the heat and stir in goat cheese, then grated parmesan cheese. Taste again and adjust salt if needed.