1 large butternut squash, peeled and cubed
325ml white wine
2 tbsp olive oil
Salt and black pepper
1.5L vegetable stock
1 onion, finely chopped
1⁄2 tsp dried sage
3 garlic cloves, finely chopped
400g risotto rice
150g goat’s cheese
50g Parmesan (or vegetarian alternative), grated
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Melt the butter in a large saucepan over a medium heat and add half of the cubed squash. Cook gently for a few minutes, then add 150ml of the wine. Gently cook for about 20 minutes until the squash is very soft.
- Meanwhile, place the remaining squash on a baking tray. Drizzle with one tablespoon of the olive oil and roast for 20 minutes or until tender.
- When the squash in the saucepan is cooked, use a stick blender or food processor to whizz into a smooth purée. Season to taste and set aside to cool.
- Bring the stock to a simmer in a separate saucepan over a medium-high heat.
- Heat the remaining olive oil in a large pan over a medium-low heat and cook the onion and sage for a few minutes until softened. Stir in the garlic and cook for one minute. Season with salt and pepper.
- Add the rice and stir for a few minutes until glossy. Add the remaining wine and stir until all of the liquid has been absorbed.
- Add one ladleful of the stock and stir continuously until most of the liquid has been absorbed. Repeat this process until the rice is al dente; it should take about 15 minutes in total.
- Stir in the squash purée and crumble in the goat’s cheese. Gently stir in the roasted squash and most of the Parmesan.
- Divide amongst warmed serving bowls and top with the remaining Parmesan.
Per serving: 799kcals, 30.7g fat (16.2g saturated), 77.8g carbs (7g sugars), 21.3g protein, 7g fibre, 0.625g sodium