Butternut and Goats Cheese Risotto with Crisp Sage and Brown Butter
With Laura Faire
Butternut and Goats Cheese Risotto with Crisp Sage and Brown Butter
Serves 4
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Brown butter is a lovely garnish for vegetables, handy to know to fancy up any party dish.
Ingredients
3 cups cubed butternut squash
3 cups vegetable stock
1 small onion, chopped
2 teaspoons crushed garlic
1 cup aborio or risotto rice
25 grams butter, cubed
1 lemon zest and juice
75 grams goats cheese feta, crumbled
salt and white pepper
50 grams butter
8 sage leaves
Method
Preheat the oven to 220C.
Line a baking tray with baking paper.
Toss the butternut in a little oil and season with a little salt
and pepper.
Spread on the baking tray and bake until browning on the edges and
tender, about 15 minutes.
Pop the stock in a small saucepan and bring to the boil, turn down
and keep warm.
Heat a little oil in a deep-sided frying pan and add the onion and
garlic, cook for 5-7 minutes until soft.
Add the rice and toast for 2-3 minutes, stirring regularly.
Add the stock a little at a time stirring until it is
absorbed.
When all the stock has been absorbed, beat in the 25 grams of cubed
butter, zest, goats cheese and season with salt and pepper to
taste.
Melt the butter in a small pan and when hot and frothing drop in
the sage leaves, fry until fragrant.
Serve the risotto drizzled with melted butter and garnished with
the fried sage leaves.
(Broadcast: 20 July 2012)
Recipe from
