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.

Ingredients

1 squash

Pinch dried chilli

Extra virgin olive oil

1 small onion, finely diced

250g risotto rice

2 glasses white wine

vegetable stock

25g sage, chopped

150g goats cheese

2 amaretti biscuits, crushed

50g parmesan

50g butter

Method

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.



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