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Butternut Squash & Three Cheese Risotto

Creamy, cheesy and incredibly comforting. The perfect autumnal transition meal. A cheesy decadent risotto topped with crispy kale and finished with a pinch of zingy feta.



Serves - 4 Prep time - 5 mins cook time - 30 mins


 

Ingredients:


For The Risotto

  • 1 medium butternut squash pealed & diced

  • 1 onion chopped

  • 5 garlic cloves minced

  • 4 tbsp of olive oil

  • 50g of parmesan grated

  • 30g of cheddar grated

  • 1 medium bag of kale

  • 1 tbsp of butter

  • 1 tsp of salt

  • 1tsp of cracked black pepper

  • 1 tbsp of butter

  • 1½l chicken stock

  • 300g risotto rice

  • 1 small glass white wine


For Topping

  • 1 tbsp of salted butter

  • 1 medium bag of kale

  • 20g of feta crumbled

 

1. Pre heat the oven to gas mark 7 and add the chopped butternut squash to a roasting tray, drizzle with 3 tbsp of olive oil, salt and pepper and roast for 30 minutes (stir 15 minutes in).


2. Place the chicken stock in pan and and simmer on a low heat.


3. Add 2 tbsp of olive oil and butter to a pan, melt the butter on a medium heat and add the chopped onions, cook until translucent then add the garlic cloves and cook for another 2 minutes.


4. Stir the rice into the onions until they are covered by the butter, then continue stirring until the tips of the rice are translucent. Pour in the wine and simmer until completely evaporated.


5. Add the stock, a ladleful at a time whilst frequently stirring over a low heat. Cook for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. Now add the grated cheddar and the parmesan, stirring in gently and leave to simmer.


6. Whilst the risotto is simmering, add the butter to a frying pan, once melted add the kale and cook on a medium heat stirring frequently until crispy (around 4/5 mins).


7. Take the squash out of the oven, mash it and add it to the risotto stirring in gently. Plate up the risotto, top with the crispy kale and finish with a sprinkle of crumbled feta.






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