Food / Gluten Free / Vegetarian

Roasted Squash & Goat’s Cheese Baked Risotto

We ate it before i had chance to take a picture – it is that good!

Makes 4-6 portions

1 large or 2 small leeks, chopped

25-50g butter

1 mug of short grain arborio, risotto or pudding rice

1 litre marigold stock

1tsp white wine vinegar

Crown Prince/Butternut Squash – peeled and cut into mouth sized pieces (about 1 inch) roasted.  I used 1/2 a crown prince

10cm twig of fresh rosemary

100g soft goat’s cheese

100ml cream

olive oil

Salt and Pepper

Method:

Pre-heat oven to 170c. Fry leeks and rice in 1/4-1/2 the butter (with a bit of oil to stop the butter burning) for about 5 minutes. at the same time prep the squash for roasting in olive oil.  Place rice and leeks in large pyrex dish and cover with hot stock and vinegar combined.  Cover with silver foil and place in middle of the oven, alongside the roasting squash for about 45mins (check on it after 30mins).  When the rice is soft and absorbed most of the liquid remove from the oven and combine squash, cubed goat cheese, rosemary leaves and the rest of the butter and cream.  Season to taste and  serve topped with shavings of hard cheese like Manchego.

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