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Cooking with

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Butternut and goat’s-milk cheese risotto

40 minutes

46 of 60

Butternut and goat’s-milk cheese risotto

By Phillippa Cheifitz

Serves 4 as a vegetarian main course or 6 to 8 as a start

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

500 g butternut, peeled and diced
Fresh sage leaves
3 T olive oil
1 onion, chopped
A pinch of salt
1 clove garlic, crushed
1 ½ cups risotto rice
½ cup dry white wine (optional)
100 g soft goat’s-milk cheese (chevin)
Milled salt and black pepper
25-30 g butter, cut into pieces, for enriching
About 1/3 cup (85ml) freshly grated Italian Parmesan
Crispy fried sage leaves, to serve
3-4 cups good-quality vegetable or chicken stock

Method

Simmer the butternut in the stock with a sprig or two of sage, until tender. Strain. Keep the butternut warm and the stock simmering gently.

Heat the oil in a large, wide, heavybottomed saucepan and gently fry the onion with a pinch of salt until soft, but not browned. Add the garlic and rice, stirring constantly, until well coated.
Pour in a few ladles of hot stock and stir until the rice has absorbed the liquid. Repeat, adding the wine (if using) towards the end, until the rice is tender, swollen and creamy, but not gritty.

Fold in the warm butternut and crumbled goat’s-milk cheese. Check seasoning. It probably won’t need salt, but perhaps a good grinding of pepper. Add the bits of butter, cover tightly, and leave for a few minutes.

Serve immediately, topped with Parmesan and crispy fried sage leaves.

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Butternut and goat’s-milk cheese risotto

Butternut and goat’s-milk cheese risotto

Ingredients

Method