WINTER RISOTTO
A warming butternut squash and goats cheese risotto for cold evenings!
Provided by therealheidi
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In small pan with some oil begin to sauté the squash. Stir regularly to ensure even cooking whilst carrying on with the risotto.
- Fry the diced onion until softened in a large saucepan. Add the garlic and 30 seconds later the rice. Stir and add the white wine (or a little stock). Begin to add one ladle of stock at a time and stir until dissolved by the rice before adding another.
- After 10 minutes add your thyme and sage and salt, pepper to taste. Now add the squash and continue adding stock until finished approx 5 mins.
- Just before serving stir through small chunks of goats cheese and allow to melt into the mixture. Serve and eat immediately with some crusty bread.
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