Butternut and goats milk cheese risotto
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- Phillippa Cheifitz
- 4
- Easy
- 10 minutes
- 40 minutes
Ingredients
- 500 g butternut, peeled and diced
- 5 cups hot vegetable stock
- fresh sage leaves
- 3 T olive oil
- 1 onion, chopped
- a pinch of salt
- 1 clove garlic, crushed
- 375 ml risotto rice
- 125 ml dry white wine (optional)
- 100 g soft goat's milk cheese
- salt and black pepper
- 30 g butter, cut into pieces
- 84 ml grated Italian Parmesan
- crispy fried sage leaves, to serve
Cooking Instructions
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.
This recipe is very easy to follow and absolutely delicious. I am gluten and dairy free and not only was this suited to my diet, it was yummmmm and my whole family enjoyed every last morsel. You can use a little less goats cheese and I added a squeeze of lemon at the end – just to enhance the flavours. Delish!