“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
Recipe by: Foodolic
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
For full recipe click here.
*The featured image is a stock photo by Bernadette Wurzinger from Pixabay meant to represent this dish.
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