Butternut & almonds risotto

I love making risottos! They’re easy to make and very tasty, and can be adapted to any season.

Here we have the perfect autumn risotto: the butternut squash and maple syrup sweetness offsets the strong taste of the goat cheese.

Whenever I make a risotto I always use this rule of thumb: for every 300g of arborio rice, I use:

  • 300-400g of vegetables;
  • 100g of cheese
  • 50g of nuts
  • 125ml of dry white wine.
  • one type of herbs

Some of my favourite combinations:

  • red bell peppers & tomatoes/goat cheese/pine nuts/parsley
  • zucchinis/parmesan/walnuts/lemon zest+parsley
  • pears/blue cheese/walnuts

Sky is the limit!

  • 600g arborio rice
  • 700g butternut squash, diced
  • 100g almonds, chopped
  • 200g goat cheese
  • 250ml dry white wine
  • 3tbsp vegetable broth, mixed with 1.5l hot water
  • 3 bay leaves
  • 2 cloves of garlic, chopped
  • 2 shallots, chopped
  • 2tbsp maple syrup
  • 3tbsp olive oil
  • Add the oil to a big sauté pan then add the garlic and onion.
  • Add the butternut squash, and cook for 10 minutes over medium heat.
  • Add the rice and toast until it becomes translucent by stirring regularly, then pour the white wine to deglaze the pan and let simmer until wine has evaporated (about 2 minutes).
  • Start adding the broth little by little, stirring regularly, and add the bay leaves. Add a ladle of broth every time the rice has fully absorbed the liquid. Watch that the rice doesn't stick to the bottom.
  • When the rice is nearly cooked, after 20-25min (it shouldn't be crunchy), add the almonds, goat cheese, and maple syrup.
  • Remove the bay leaves and serve.