Roasted Butternut Squash and Goat’s Cheese Risotto

I would like to share with you what the boyfriend and I ate for tea tonight because it tasted absolutely amazing even if I do say so myself 😉 Plus, the recipe was made up entirely by yours truly with no input from my usual recipe websites.

Here’s what you’ll need (serves 2):
1 butternut squash, peeled and chopped
2 cloves of garlic, crushed or finely chopped
Olive oil
1 red onion, chopped
Risotto rice, however much your packet says makes 2 portions
Vegetable or chicken stock
100g soft goat’s cheese
Freshly ground black pepper
Herbs/spices to taste
White wine, about half a glass (optional)

And the method:

1. Preheat the oven to 200°C (you should do this before chopping your squash really), then put about 2 tablespoons of olive oil into a large bowl (I never claimed this recipe was low calorie!) and add one clove or garlic, then stir in the butternut squash until it is all coated in garlic/olive oil mix. If there isn’t enough olive oil, add a bit more. Then add freshly ground black pepper and some other herbs/spices to taste. I used a bit of cayenne pepper and some dried mixed herbs (called “italische Kräuter” in Germany)

2. Place the butternut squash in an oven-proof dish and place it in the oven. You’re going to want to roast it for between 30 and 45 minutes, taking it out half way through to give it  a stir and check on the spices (I ended up adding salt plus more black pepper at the halfway point).

Some bits of squash are slighty green because it wasn't 100% ripe yet. It still tasted good though!
Some bits of squash are slighty green because it wasn’t 100% ripe yet. It still tasted good though!

3. Place some butter in a large saucepan and melt it then use it to fry the second garlic clove and the red onion. Once the vegetables are almost done, add your risotto rice and continue frying until the rice is glassy looking.

4. Make up the amount of stock your rice’s instructions tell you to (I used chicken stock because I had run out of vegetable, but vegetable would also be good) then pour the stock into the saucepan, stir and allow to simmer.

5. When the rice has soaked up almost all the liquid, add the goat’s cheese to the saucepan and stir it in. You should end up with a lovely creamy looking mixture.

6. By this time, your squash should be ready. Remove it from the oven, check the spices again then, when all is good, stir it into the saucepan with the other ingredients.

The squash all roasted
The squash all roasted

7. Once the squash is stirred in, add some white wine to the saucepan. I used roughly half a glass. Stir everything together and simmer until the white wine has mostly been absorbed and you’re left with a colourful mixture with a creamy consistency.

8. Enjoy your meal!

The finished article
The finished article

p.s. Looking at this post and any of my previous recipe and baking posts will probably tell you exactly why I’m not a food blogger!

Turkey and Coconut Milk Risotto

I made a risotto for tea last night that came out pretty well, so I thought I’d share it with you. Unfortunately, I have no photos of the actual cooking process because it wasn’t until I sat down to eat it that I thought “Wow, this is good. I should share it on my blog!”. I did take a picture of the end product though, so at least can see how it looked once it was finished! 😀

Bevchen’s Turkey and Coconut Milk Risotto

 

My risotto
My risotto

Ingredients (This amount served 2 of us)

About 20-30 g butter
Olive oil, for frying
150 g risotto rice
Around 350 ml chicken stock
Around 500 g bite-sized pieces of turkey breast
One tin of coconut milk
One red onion
A handful of green beans (the long ones… Prinzessbohnen in German), roughly chopped
Two garlic cloves, crushed or chopped
Dried chilli flakes
Freshly ground black pepper
Pine nuts (optional), for decoration

Method

  1. Melt the butter in a saucepan and use it to sautee the red onion
  2. At the same time, heat some olive oil in a frying pan and use that to fry the garlic
  3. Add the rice to the saucepan with the onion and stir until coated with butter, then add about 100 ml of the chicken stock and stir. Wait until all the stock is absorbed before adding another 100 ml. Continue like this until you’ve used all the stock.
  4. Meanwhile, stir some ginger into the pan with the garlic then add the turkey and fry until almost cooked through. Close to the end of the cooking time, add the beans
  5. Once all the stock is soaked up, remove the saucepan from the heat and stir in some chilli flakes and black pepper, then pour in the coconut milk and return to a low heat to warm through
  6. Ad the chicken mixture to the rice/coconut milk pan and stir everything together, then give the mixture a tate to see if any more seasoning is needed. I added extra chilli flakes and black pepper. The chicken stock provided enough salt, in my opinion, but you could add extra salt if you like
  7. Dish the risotto out into bowls and sprinkle pine nuts on top to decorate (and because they taste gooood!)

Voila! A simple yet healthy (ish) meal!
It would probably taste even better if it had fresh ginger and chillis in, but as it was a “what can I make with the things I currently have in the flat?” meal and I hadn’t been shopping, I had neither of those things to work with.

Whole green beans in a carton.
These are like the type of beans I mean, except mine were thinner (Photo credit: Wikipedia)