A cozy autumn day cooking

Bonjour!

Sharing a recipe for our new fall menu for guests. Come cook with me!

Butternut risotto

1 big butternut squash
1,2 liter vegetable broth
1 orange (for juicing)
300gr arborio rice (risotto rice)
1 onion
150gr soft goat's cheese
handful of pecans
thyme
sage
olive oil
chili flakes
salt and pepper
butter

Cut the butternut in cubes of about 2 by 2 cm. Mix with a big splash of olive oil, the juice of one orange, salt, pepper and chili flakes. Stir (just use your hands it's easier) until all pieces are covered. Spread out on a backing tray covered with baking paper and put in a preheated oven at 200 celsius for about 30 minutes until cooked.

Meanwhile make the risotto. Prepare the vegetable broth. Chop the onion. Add a splash of olive oil and a bit of butter to a pan and cook the onion for about 3 minutes. Then add the rice, stir and cook for a for about 3 minutes until the edges of the grains of rice starts to look translucent . Now lower the heat and pour in a splash of warm broth until the rice is covered, stir and let the rice absorb it. Add the thyme. Then add a next splash, cook until the rice has absorbed it. Continue like this until the rice is cooked (about 20 minutes). Keep stirring throughout the process so the risotto doesn't stick to the skillet!

Remove the thyme. Season with salt and pepper to taste.
Cut the sage. In a separate skillet melt some butter and fry the sage until crispy. Add a handful of pecans halfway.

Finish the risotto by stirring in about 2 tablespoons of goat's cheese. Add the roasted butternut. Put the risotto in a serving dish and put the sage and pecans on top (with the butter of course!!) Crumble the rest of the cheese over the risotto. (with soft goat's cheese, it will be a bit messy, it won't really crumble but you get the idea). Enjoy!

Find us on Instagram:
@lasource_bourgogne
@frenchvintagestyle_com

My husband Olav's YouTube channel on our renovations and building works (in Dutch):
@aandefranseslag on YouTube

Bookings at our refuge d'hôtes:
www.lasourcebougogne.fr

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