Great Meals for a Change

Risotto with Roasted Squash and Goat's Cheese

Thick and creamy goat's cheese risotto with squash, mushrooms and greens.

Ingredients:

• 2 butternut squashes (about 1 kg or 2 lb)
• 2 red onions
• 1 lb mushrooms, sliced
• 4 tbsp olive oil
• Salt
• 2 tbsp butter
• 6 garlic cloves, peeled and crushed
• 2 cups risotto rice
• 2 cup white wine
• 8 cups hot vegetable stock
• Handful of parsley, chopped
• ⅔ cup goat’s cheese, cut into small cubes
• 100g greens (watercress, arugula or spinach), tough stalks removed
• Freshly ground pepper

Instructions:

• Preheat oven to 400°F. Peel and cut the squash into approximately 2 cm cubes. Put the squash and red onion into a roasting pan and toss with 2 tbsp of the oil. Season generously with salt and cook for 20-25 minutes, stirring once or twice until golden and cooked.
• While the squash is cooking prepare the remaining ingredients. Heat the remaining oil and the butter in a large, thick-bottomed saucepan and stir in the garlic and rice. Toss to coat in the oil and butter and stir for a couple of minutes.
• Add the wine, bring to a boil, and simmer until the wine evaporates. Add a couple ladlefuls of hot stock. Each time the liquid evaporates add another ladleful of stock until it has all been added.
• Reduce the heat and simmer, stirring occasionally for 30-40 minutes. The risotto rice should become tender but the mixture will still remain slightly soupy.
• Stir in the parsley, goat's cheese and half of the greens, along with the squash and red onion. Season to taste and serve with remaining greens on top.