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Squash, sage and goat cheese risotto
Preparation
20 min
Cooking time
35 min
Servings
6
Ingredients
- 1 L (4 cups) vegetable broth
- 250 ml (1 cup) canned pumpkin purée or frozen squash cubes
- 30 ml (2 tbsp.) butter
- 1 French shallot, minced
- 3 sprigs fresh thyme
- 375 ml (1 1/2 cups) Arborio rice
- 125 ml (1/2 cup) white wine
- 125 ml (1/2 cup) grated Parmesan cheese, plus more for serving
- 130 g (one log) fresh goat cheese
- 60 ml (1/4 cup) fresh parsley, minced
- 250 ml (1 cup) vegetable oil for frying
- 15 fresh sage leaves
- A pinch of sea salt
Preparation
- In a medium saucepan, combine the stock and pumpkin purée (or squash cubes).*
- Cook medium heat.
- Blend for a few minutes.
- Turn off the heat.
- Keep the mixture warm.
- In a large frying pan or skillet, melt the butter.
- Add the shallot.
- Sauté for 2 to 3 minutes.
- Add the thyme and Arborio rice to the pan.
- Stir to coat.
- Cook for another minute or so.
- Deglaze the pan with white wine.
- Lower the heat.
- Stirring occasionally, until the liquid evaporates.
- Add the squash broth one ladleful at a time, letting it cook until the liquid evaporates and the rice is tender, about 25 minutes.
- Stir in the Parmesan cheese, half of the goat cheese, and the minced parsley (the texture should be creamy).
- Mix well.
- Set aside.
- Line a plate with paper towels.
- In a separate saucepan, heat the vegetable oil over medium-high heat.
- Once the oil is nice and hot, drop in three sage leaves at a time.
- Fry for a few seconds until they turn crispy.
- Remove.
- Place the fried sage on the paper towels to absorb the excess oil.
- Repeat for all the leaves.
- Sprinkle the leaves with a bit of sea salt.
- Top the risotto with the remaining goat cheese and the crispy sage leaves.
- Season generously with pepper.
- Serve immediately.
* If you’re using frozen squash cubes, add them directly to the heated broth.