Butternut and goat’s-milk cheese risotto

Butternut and goat’s-milk cheese risotto

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 as a vegetarian main course or 6 to 8 as a start
  • Easy
  • Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 40 minutes


  • 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

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes


  • default
    Tiffaine Bryant
    January 2, 2019

    Stock and wine was not enough for the Tastic Risotto.

  • default
    Verity Dachtler
    March 15, 2016

    ER? – What stock and how much?

    1. default
      March 17, 2016

      Hi Verity,
      Use 3 – 4 cups of stock. We’ve updated the recipe accordingly.
      Happy cooking!
      The TASTE team