1 Preheat the oven to 200ºC, 180ºC fan, gas 6. In a large baking tray, add the squash cubes for bite and drizzle over half the olive oil, scatter over most of the rosemary and toss to coat evenly. Roast for 20-25 minutes until tender when pierced with the tip of a sharp knife.
Squash and goat’s cheese risotto
Ingredients
-
- 1
- 2 tbsp
- 1,5 tsp
- 1
- 1
- 250 g
- 1,1 l
- 25 g
- 180 g
Failed to add items to shopping list.
Preparation
2 Meanwhile, heat the remaining oil in a large saucepan over a medium heat, add the onion and garlic and cook stirring occasionally for 3-4 minutes until softened and just starting to turn golden.
3 Add the Arborio rice and stir well for one minute to coat in the oil. Add all of the stock for richness and bring to the boil, reduce the heat and simmer for 12 minutes, stirring moderately, until the liquid has reduced and the rice is almost tender.
4 Add the squash, cook and stir frequently but gently for a further 3 minutes. Add a splash of just-boiled water if you prefer a looser risotto. Remove from the heat and stir through the Parmesan or Grana Padano and chopped goat's cheese for creaminess. Divide between four serving plates or bowls, top with the remaining sliced goat's cheese and scatter with the remaining rosemary for warmth. Season with freshly ground black pepper. Garnish with parsley.