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Liz’s Goat’s Cheese Risotto Cakes with Butternut Squash Cream Sauce

Serves: 4 Ready in: 60 mins +

Eco Friendly

Cook Veg reader Liz Waters says: This recipe won me a competition run by the Good Food channel back in 2004/5 (in conjunction with the British Cheese Board) and part of the prize was going to the studio to see it being cooked by a professional chef (Paul Merrett). The risotto cakes can be made in advance. Refrigerate as soon as they are cool, eat within 24 hours, and only reheat once.

Liz’s Goat’s Cheese Risotto Cakes with Butternut Squash Cream Sauce Recipe: Cook Vegetarian Magazine

Ingredients:

[hd]For the risotto cakes[/hd]
1 tbsp olive oil
25g butter
75g shallots, finely chopped
2 garlic cloves, crushed
small glass vegetarian white wine
160g Arborio rice
600ml vegetable stock (I use Marigold organic reduced-salt)
2 free-range eggs, lightly beaten
150g packet vegetarian hard goat’s cheese, diced or crumbled

[hd]For the sauce and roasted squash[/hd]
750-800g butternut squash
3 whole cloves
1 bayleaf
½ tsp salt
125ml double cream
olive oil for roasting
freshly ground black pepper
80g pine nuts

method:

  • To make the risotto. Make up the stock and keep warm on low heat throughout. Sweat the shallots and garlic in olive oil and butter until soft. Add the rice and stir to coat thoroughly in oil and butter. Add the wine and boil until evaporated. Add the stock one ladle at a time until each ladle-full is absorbed by rice, stirring constantly, and until the rice is creamy but still has a slight bite – about 20-25 minutes. Leave to cool slightly.
  • Grease 4 x 200ml (approx) dariole moulds or ramekins. Put a circle of greaseproof paper in the bottom of each. Now make the sauce. Remove narrow end of squash, peel and cut into large dice. Boil in 250ml salted water with cloves and bayleaf, covered, for about 15 minutes until completely soft. Allow to cool slightly. Remove cloves and bayleaf. Liquidise, add cream and reheat slowly when needed.
  • Stir the beaten egg into the risotto, then the cheese. Divide between the four moulds and place on a baking tray.
  • Cut the remaining squash in half, scrape out the seeds, peel and cut into wedges. Toss in olive oil and pepper and roast in a metal pan on the top shelf of the oven for about 35 minutes. When the squash has been in the oven for 10 minutes, put the risotto cakes onto the bottom shelf and cook for around 20 minutes. Remove the risotto cakes and leave to cool slightly before turning out of their moulds, while the squash finishes roasting.
  • Toast the pine nuts in a dry frying pan, watching and stirring constantly so they don’t burn and transferring to a small bowl as soon as golden brown.
  • To serve: heat the sauce. Place each cake on a plate in a pool of sauce (remembering to remove the greaseproof paper). Pour more sauce over top, sprinkle with pine nuts and arrange with the roasted squash on one side. Serve with simply cooked green vegetables of your choice.
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