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butternut and sage risotto with goats cheese
recipe by
thehackneyhost
mainItalian2 servingsvegetariangluten free
15
prep (min)
30
cook (min)
45
total (min)
- •2 handfuls arborio rice
- •1 small butternut squash, peeled and cubed
- •1 knob unsalted butter
- •1 splash olive oil
- •1 small shallot, finely diced
- •1 glug dry white wine
- •1 pot hot vegetable stock
- •1 handful frozen peas
- •1 bunch fresh sage leaves
- •1 heavy dusting grated parmesan cheese
- •4 dollops soft goat's cheese
- •1 pinch sea salt and coarse black pepper