Recipe of the Month - October 2017
Butternut, Sage and Goats Cheese Risotto
It’s Autumn and there is some great produce available, here is a lovely risotto using the very versatile butternut squash
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 1 x Banana Shallot
- 1 x Garlic Glove
- 100 ml white wine
- 150g Risotto Rice
- 4 x leaves of sage finely chopped
- 300 ml Vegetable Stock
- 200g Butternut Squash
- 100g Goats Cheese
- 1x bunch Rocket leaves
- 50g Butter
- Salt and Pepper
- Olive oil
Small dice the shallot and chop the garlic, leave to one side. Remove the skin from the butternut squash, dice then season with Salt and pepper and olive oil then roast in oven for 10 mins at 180’c. Dice the goat’s cheese and butter.
Add olive oil to a sauce pan on a med/high heat, sweat the onions and garlic. Then add the rice, stir for two minutes until rice becomes transparent.
Then add white wine, reduce heat to pan and stir rice until wine is absorbed, and then add hot veg stock a ladle at a time until rice is cooked.
Stirring all the time so rice doesn’t stick to the pan, when cooked add Butternut, Sage, Goat’s cheese and butter and season to taste.
Serve in a large bowl garnished with the rocket leaves and a drizzle of olive oil. Enjoy!