Risotto doesn’t have to be hard work – this simple, tasty dish is something that you can leave and only have to stir a handful of times. If you wanted to ‘meat it up’ then simply change the stock for chicken stock and add some diced chicken breast. It’ll go very well with a nice cold glass of Viognier!
2 tablespoons olive oil
1 large white onion (diced)
1/2 butternut squash (peeled, seeds removed and chopped in to inch cubes)
250g arborio risotto rice
500ml vegetable stock
1 teaspoon dried thyme
200ml boiling water
15g fresh sage (finely chopped)
150g soft goats cheese
Sea salt and ground black pepper
1. Heat a large saute pan and add the olive oil, onions and butternut squash. Cook on a medium heat, stirring for approx 5 minutes – or until the onion is soft
2. Add the risotto rice, stir in to the mixture and then pour in 300ml of the vegetable stock. Stir well then add a tight lid to the pan, turn the heat down to a very low simmer and leave for 8 minutes.
3. After the 8 minutes, add the rest of the vegetable stock, stir well, return the lid and leave to simmer for a further 8 minutes.
4. Remove the lid, add the dried thyme and the 200ml of boiling water, stir well, return the lid and leave for a final 6 minutes.
5. remove the lid, check that the risotto rice is cooked (if not, add a touch more water and return for a further 3 minutes or until done).
6. Stir in the the goats cheese and sage, season to taste (with plenty of salt!) and serve.