Squash, sage and goats' cheese risotto recipe
Head chef at Fifteen Cornwall, Andy Appleton celebrates the restaurant's fifth birthday with this delicious risotto recipe, topped with creamy goat's cheese and crushed biscuits. Yum!
Ingredients
- 1 Squash
- 1 pinch Dried chilli
- 1 Splash of Extra virgin olive oil
- 1 Small onion, finely diced
- 250 g Risotto rice
- 2 Glasses white wine
- 1 cup Vegetable stock
- 25 g Sage, chopped
- 150 g Goat's cheese
- 2 Amaretti biscuits, crushed
- 50 g Parmesan
- 1 Squash
- 1 pinch Dried chilli
- 1 Splash of Extra virgin olive oil
- 1 Small onion, finely diced
- 8.8 oz Risotto rice
- 2 Glasses white wine
- 1 cup Vegetable stock
- 0.9 oz Sage, chopped
- 5.3 oz Goat's cheese
- 2 Amaretti biscuits, crushed
- 1.8 oz Parmesan
- 1 Squash
- 1 pinch Dried chilli
- 1 Splash of Extra virgin olive oil
- 1 Small onion, finely diced
- 8.8 oz Risotto rice
- 2 Glasses white wine
- 1 cup Vegetable stock
- 0.9 oz Sage, chopped
- 5.3 oz Goat's cheese
- 2 Amaretti biscuits, crushed
- 1.8 oz Parmesan
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Firstly, preheat the oven to 200°C . 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 continually 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.
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