Butternut Squash Risotto with Goat's Cheese & Thyme

Name: Butternut Squash Risotto with Goat's Cheese & Thyme with sweet pecan & hazelnut crumble and endive-pear salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ½ piece Butternut squash; 10 g Fresh thyme; 1 piece Onion; 2 piece Garlic; 150 g Risotto rice; 20 g Pine nuts; 10 g Roasted hazelnuts; 1 piece Lemon; 1 piece Endive; 1 piece Pear; 40 g Arugula & lamb's lettuce; 8 milliliters Crema di balsamico; 10 g Fresh basil; 20 g Parmigiano Reggiano DOP; 125 g Fresh goat's cheese; 20 g Chopped pecans; 2 tablespoon Olive oil; 600 milliliters Water for the sauce; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; 1 teaspoon Mustard; 1 tablespoon [Plant-based] butter; to taste Extra virgin olive oil; to taste Salt and pepper; ½ piece Low sodium vegetable stock cube

with sweet pecan & hazelnut crumble and endive-pear salad

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This recipe provides 431 grams of vegetables per person.

Tags:

Veggie

Allergens:

Hazelnoten

•Noten

•Zwaveldioxide en sulfiet

•Melk (inclusief lactose)

•Pecannoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

¼ piece

Butternut squash

5 g

Fresh thyme

(May be present: Selderij)

½ piece

Onion

1 piece

Garlic

75 g

Risotto rice

10 g

Pine nuts

5 g

Roasted hazelnuts

(Contains: Hazelnoten, Noten)

½ piece

Lemon

½ piece

Endive

½ piece

Pear

20 g

Arugula & lamb's lettuce

4 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

5 g

Fresh basil

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

65 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

10 g

Chopped pecans

(Contains: Noten, Pecannoten May be present: Pinda's, Sesamzaad, Noten)

Not included in your delivery

1 tablespoon

Olive oil

300 milliliters

Water for the sauce

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

½ teaspoon

Mustard

½ tablespoon

[Plant-based] butter

to taste

Extra virgin olive oil

to taste

Salt and pepper

¼ piece

Low sodium vegetable stock cube

Nutrition Values

Energy (kJ)4420 kJ

Calories1056 kcal

Fat53.6 g

Saturated Fat20.8 g

Carbohydrate112.3 g

Sugar24.9 g

Dietary Fiber14.6 g

Protein26.6 g

Salt1.9 g

Potassium577.8 mg

Calcium105.2 mg

Iron80.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Immersion blender

•Peeler

•Baking Sheet with Baking Paper

•Casserole with Lid

•Small Frying Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
Cut the butternut squash in half. Scoop out the seeds and the stringy part of the flesh, then use a peeler to peel half of the butternut squash. Cut half of the squash into 0.5cm thick crescents and finely dice the rest.
Add the diced squash to the stock, then boil for 10 - 12 minutes or until soft. Blend until smooth with an immersion blender.

Add the sliced squash to a parchment-lined baking sheet. Mix with a drizzle of olive oil, the thyme and some salt and pepper, then roast in the oven for 20 - 25 minutes.
Finely chop the onion and press or mince the garlic.
Heat a lidded deep frying pan over medium-high heat with a drizzle of olive oil. Fry the onion and garlic for 1 - 2 minutes.
Add the risotto rice to the pan and fry for 1 minute. Add half of the butternut squash stock and bring to a boil, then put the lid on and let the risotto cook over low heat. Allow the stock to slowly incorporate, stirring regularly and gently.

Add the rest of the stock to the risotto and again allow it to incorporate slowly, stirring regularly.
In the meantime, heat a small frying pan over medium-high heat. Toast the pine nuts for 1 - 2 minutes until golden brown. Remove from the pan and set aside.
Toast the pecan nuts and hazelnuts in the same pan for 1 - 2 minutes until golden brown. Turn off the heat and add 1 tsp of honey and some salt and pepper to taste. Mix well.
When cooled down, roughly chop the nuts. Zest the lemon and cut it into wedges.

In a salad bowl, mix the extra virgin olive oil with the rest of the honey, mustard, the juice of 1 lemon wedge per person and some salt and pepper to taste.
Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core. Roughly chop the endive.
Peel and core the pear, then dice the flesh.

Mix the salad leaves, pear and endive in the salad bowl with the dressing. Season with salt and pepper, and top with the pine nuts and crema di balsamico.
Grate the Parmigiano Reggiano.
Add a knob of butter, half of the Parmigiano Reggiano and goat's cheese, the lemon zest and the juice of one lemon wedge per person to the risotto. Mix well.
Roughly chop the basil leaves.

Serve the roasted butternut squash on a plate with the rest of the goat's cheese. Season with salt, pepper and extra virgin olive oil to taste.
Serve the risotto on deep plates. Top with the basil, the rest of the Parmigiano Reggiano and the sweet nut crumble.
Serve with the endive and pear salad.