Butternut squash risotto with goat cheese and dried cranberry 

Author: Edyta Kroliczek – I’m one of the people behind the desk who answers to your emails, plan and coordinate your events or weddings with passion 🙂

I’m happy to let you know we are now working on new ideas for 2021

& something BIG is coming.

We will keep you posted!

Therefore now something very easy – as I’m not the chef 😉

but still I want to share with you my favourite recipe for stormy and cold yet beautiful Ibiza evenings with friends. It’s one pot recipe and this is what I love about it as well! 

 

Here is what you need:

Main character: butternut squash 

which is a perfect match in every way – tasty, healthy, grown locally and has this powerful, happy colour.

3 cups of butternut squash cut in cubes* – if you don’t know what to do with the rest of it just send me an email and I will pass you another easy and great recipe for butternut squash creamy coconut soup with ginger, chilly and lime – again easy and super delicious!

*cubes: You can cut in bigger or smaller ones – I usually do 1x1cm – with margin of error +/- 0.9cm 😉

& all the supporting characters I specify below:

1 chopped red onion

4 cups of veggie broth 

1 cup dried cranberries

1 1/2 cup of risotto rice

100gr butter

1 teaspoon white wine vinegar

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

1 1/2 spoon salt

1 teaspoon chopped fresh or dry thyme but optional 

Toppings:

Goat cheese

Walnuts

Honey – optional 

 

& DO NOT FORGET about GOOD MUSIC, NICE WINE AND GREAT COMPANY 

 

A script:

Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the onion and salt and butternut squash. Fry until softened, 2-3 minutes. Add the thyme and rice and fry for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes. 

Mix in the parmesan, add cranberries, and nutmeg. Season to taste with salt and pepper. Top with goat cheese and walnuts and offer honey on the side as not everybody might love it like me (honey lover)!

Serve immediately and enjoy!

With Much Love

Edyta

 

Download Edyta’s recipe