Squash, sage and goat’s cheese risotto – the recipe.
Squash, sage and goat’s cheese risotto
Serves 4 as a starter or 2 as a main.
Pinch dried chilli
Extra virgin olive oil
1 small onion, finely diced
250g risotto rice
2 glasses white wine
25g sage, chopped
150g goats cheese
2 amaretti biscuits, crushed
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 continuously 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.
To finish, crumble over the goats cheese, crushed biscuits and a little drizzle of the olive oil.