Hello my friends! I eventually find the time to upload the recipes of some of the experiments I’ve been doing recently! A few weeks ago I really fancied a risotto for dinner, so I decided to please everyone making to different risottos with two of our favourite vegetables. I love butternut squash, so this was meant to be my dinner… But the addition of the goat cheese was very much appreciated by my husband as well, as its saltiness makes a perfect combination with the sweetness of the squash! I really hope you’ll enjoy it as much as we did!
SERVES: 2 people
KITCHEN TO TABLE: 30min + 8min resting
DIFFICULTY: 
Ingredients
- 160gr Carnaroli rice
- 1 shallot
- 300gr organic butternut squash
- 50gr goat cheese
- 2 tbs olive oil
- Chicken stock cube
- Boiling hot water
- Salt
- Black pepper
- Grated Parmesan cheese
UTENSILS
- Non-stick pan with lid
- Wooden spoon
- Chopping board
- Sharp knife
METHOD
- Finely chop the shallot, put it in the pan with some salt and two tablespoons of olive oil and let it cook until soft and translucent;
- Chop the butternut squash in small pieces after removing the skin and the seeds, add it to the shallot together with some salt and pepper and let it cook until soft but not completely cooked. While it cooks add some of the boiling water so that it doesn’t stick to the pan;
- When there’s no more liquid in your pan, add the rice, let it get to know the butternut squash
until you hear that sound that tells you that it’s about to stick to the pan, then add the stock cube and a bit of the boiling water; - Keep on regularly mixing your rice with the wooden spoon, adding small amount of boiling water when necessary, and let it cook on a medium heat;
- After roughly 10 minutes, or when your rice is half cooked, add the goat cheese reduced in small pieces and let it melt in the rice. Keep on adding boiling hot water when necessary;
- After 20 minutes or so, your risotto should be ready. Adjust to taste with salt and pepper (do not exceed with the salt as you’re about to add the Parmesan cheese!), give it a good mix and remove it from the hob;
- Add the grated parmesan to taste (remember, the risotto must not be on the hob), mix the risotto, and let it rest in the pan with the lid on for roughly 8 minutes, or until you manage to resist!
Enjoy!
