A delicate vegetarian dish, filled with vitamins and resembling a mountain of little pine trees, just in time for the holidays. A risotto with romanesco broccoli, goat cheese and butternut squash with a splash of white wine and fresh thyme.

Romanesco, Goat Cheese & Butternut Squash Risotto

Makes 4 portions | Preparation: 15 minutes | Cooking time: 20 minutes

Ingredients
  • 600g (or 4 full ladle) arborio rice, carnaroli or bomba rice
  • 1 litre of vegetable broth (might not use it all)
  • 250g of butternut squash cut into small cubes of 1cm
  • 300g of romanesco broccoli cut into small florets
  • 1 onion finely diced
  • 70g of fresh goat cheese
  • 100ml of white wine
  • 20g butter
  • thyme, salt and pepper

Directions:

  1. Start by cutting all the vegetables, reserve the romanesco aside
  2. Bring the broth to simmer, keep warm
  3. Add half the butter to a big pan,