Butternut Squash and Goats Cheese Risotto
Rich, bright and buttery, this risotto is incredibly simple to prepare but is sure to impress. Serve in smaller portions as a starter, or with a crisp green salad as a main.
Ingredients
250 g goat cheese
2 Tbsp milk
5 Tbsp olive oil
12 leaves sage
700 g butternut squash, peeled, deseeded, cut into 1 cm cubes
400 g hot water
20 g butter, cubed
1 tsp fine sea salt
0.5 tsp ground black pepper
150 g onion, peeled, finely chopped
1 garlic clove, peeled, finely chopped
500 g risotto rice
200 ml white wine
750 g hot vegetable stock
6 stalks chard, shredded
75 g parmesan cheese, finely grated
50 g butter, cubed
as needed olive oil
5 dried red chilli, whole
Instructions
STEP 1/8
Lift the Cooking Chef head and fit the heat shield
Fit the Whisk Tool to the machine
STEP 2/8
Attach the Cooking Chef bowl to the machine
Add the goat cheese and milk into the Cooking Chef bowl, fit the splash guard
Mix on speed 4 for 2 minutes until lightly whipped
Transfer the whipped cheese into a small bowl
Refrigerate until needed
STEP 3/8
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 4 Tbsp olive oil into the Cooking Chef bowl, fit the splash guard
Heat at 180ºC on speed off for 1 minutes until hot
Add half of the sage leaves into the Cooking Chef bowl
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain
Add the remaining sage leaves into the Cooking Chef bowl
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain
STEP 4/8
Clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 500 g butternut squash and water into the Cooking Chef bowl
Reserve the rest of the butternut squash for later
Cook at 120ºC on speed Stir 3 for 7 minutes until cooked through
Remove the Cooking Chef bowl from the machine and let cool for 5 minutes
STEP 5/8
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
Transfer content of the Cooking Chef bowl into Food Processor bowl
Add the butter, salt and pepper into the Food Processor bowl
Attach the lid and ensure it is locked into place
Blend until puree
Transfer the mixture into a medium bowl and set aside
Remove the attachment from the machine
STEP 6/8
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 1 Tbsp olive oil into the Cooking Chef bowl, fit the splash guard
Heat at 120ºC on speed off for 1 minute until hot
Add the onion and garlic into the Cooking Chef bowl
Cook at 120ºC on speed Stir 2 for 5 minutes until translucent
Add the risotto rice into the Cooking Chef bowl
Cook at 120ºC on speed Stir 1 for 1 minutes until combined
Add the wine into the Cooking Chef bowl
Cook at 105ºC on speed Stir 2 for 3 minutes until the wine has been absorbed
STEP 7/8
Transfer the butternut squash puree into the Cooking Chef bowl
Add the vegetable stock into the Cooking Chef bowl
Cook at 100ºC on speed Stir 3 for 25 minutes until reduced
Add shredded chard, parmesan and butter into the Cooking Chef bowl
Mix on speed Stir 1 for 1 minute until combined
STEP 8/8
Add the 200 g reserved cubed butternut squash into a large frying pan
Drizzle with olive oil
Sauté over a medium-high heat until the butternut squash cubes are caramelised
To Finish
Divide the risotto between the serving bowls
Top with the whipped goat cheese, caramelised butternut squash cubes, red chilli and fried sage leaves
Serve
Serve hot
Butternut Squash and Goats Cheese Risotto
Rich, bright and buttery, this risotto is incredibly simple to prepare but is sure to impress. Serve in smaller portions as a starter, or with a crisp green salad as a main.
Ingredients
250 g goat cheese
2 Tbsp milk
5 Tbsp olive oil
12 leaves sage
700 g butternut squash, peeled, deseeded, cut into 1 cm cubes
400 g hot water
20 g butter, cubed
1 tsp fine sea salt
0.5 tsp ground black pepper
150 g onion, peeled, finely chopped
1 garlic clove, peeled, finely chopped
500 g risotto rice
200 ml white wine
750 g hot vegetable stock
6 stalks chard, shredded
75 g parmesan cheese, finely grated
50 g butter, cubed
as needed olive oil
5 dried red chilli, whole
Instructions
STEP 1/8
Lift the Cooking Chef head and fit the heat shield
Fit the Whisk Tool to the machine
STEP 2/8
Attach the Cooking Chef bowl to the machine
Add the goat cheese and milk into the Cooking Chef bowl, fit the splash guard
Mix on speed 4 for 2 minutes until lightly whipped
Transfer the whipped cheese into a small bowl
Refrigerate until needed
STEP 3/8
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 4 Tbsp olive oil into the Cooking Chef bowl, fit the splash guard
Heat at 180ºC on speed off for 1 minutes until hot
Add half of the sage leaves into the Cooking Chef bowl
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain
Add the remaining sage leaves into the Cooking Chef bowl
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain
STEP 4/8
Clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 500 g butternut squash and water into the Cooking Chef bowl
Reserve the rest of the butternut squash for later
Cook at 120ºC on speed Stir 3 for 7 minutes until cooked through
Remove the Cooking Chef bowl from the machine and let cool for 5 minutes
STEP 5/8
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
Transfer content of the Cooking Chef bowl into Food Processor bowl
Add the butter, salt and pepper into the Food Processor bowl
Attach the lid and ensure it is locked into place
Blend until puree
Transfer the mixture into a medium bowl and set aside
Remove the attachment from the machine
STEP 6/8
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add 1 Tbsp olive oil into the Cooking Chef bowl, fit the splash guard
Heat at 120ºC on speed off for 1 minute until hot
Add the onion and garlic into the Cooking Chef bowl
Cook at 120ºC on speed Stir 2 for 5 minutes until translucent
Add the risotto rice into the Cooking Chef bowl
Cook at 120ºC on speed Stir 1 for 1 minutes until combined
Add the wine into the Cooking Chef bowl
Cook at 105ºC on speed Stir 2 for 3 minutes until the wine has been absorbed
STEP 7/8
Transfer the butternut squash puree into the Cooking Chef bowl
Add the vegetable stock into the Cooking Chef bowl
Cook at 100ºC on speed Stir 3 for 25 minutes until reduced
Add shredded chard, parmesan and butter into the Cooking Chef bowl
Mix on speed Stir 1 for 1 minute until combined
STEP 8/8
Add the 200 g reserved cubed butternut squash into a large frying pan
Drizzle with olive oil
Sauté over a medium-high heat until the butternut squash cubes are caramelised
To Finish
Divide the risotto between the serving bowls
Top with the whipped goat cheese, caramelised butternut squash cubes, red chilli and fried sage leaves
Serve
Serve hot