Roast sqaush and goat’s cheese risotto<\/span><\/p>\nServes 4<\/p>\n
1 small squash – I used Sweet Mama from the veg box, butternut would be grand
\n1 red onion, peeled and sliced thickly
\n6 cloves garlic
\nA few sprigs of thyme
\n1 small onion, peeled and finely chopped
\n300g risotto rice
\n1 glass white wine
\n2 litres of hot vegetable or chicken stock
\n50g goat’s cheese<\/p>\n
Preheat the oven to 220C.<\/p>\n
Peel and deseed the squash, and cut into large chunks. Put 75% of these in a roasting tray with the red onion, garlic and thyme, toss in olive oil, salt and pepper, and roast for 45 minutes.<\/p>\n
Meanwhile, boil the remaining squash in salted water and liquidize.<\/p>\n
Heat a little butter in a large saute pan and stir in the chopped onion. Season, cover, and leave over a low heat for 5 minutes, taking care not to burn it. Remove the lid, increase the heat and add the rice. Stir for a couple of minutes before adding the wine. Once the wine has reduced add a ladle of stock. Continue stirring, adding stock each time the rice has absorbed the previous batch. After 15-17 minutes taste the rice. It should be a couple of minutes away from being cooked. Adjust the seasoning and stir in the pureed squash, goat’s cheese, and most of the roasted squash, and a final ladle of stock. Turn off the heat but continue stirring for a couple more minutes.<\/p>\n
Serve the risotto in warmed bowls, with a few chunks of roasted squash and red onion on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Risotto is still a somewhat misunderstood entity for many Brits. When I say many Brits, I mean at least my grandmother, and I imagine many others besides. For Grannie, risotto translates as ‘ricey graveyard for leftovers’ – any kind of rice (but preferably not risotto rice) slung in the oven with vegetables and perhaps some […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[117,349,670],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-B","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/37"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}