Roasted butternut squash and goat’s cheese risotto with almond crumble

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

I have more risotto recipes in my repertoire than I can mention, but this one is my favourite. The smoky flavour of the roasted squash is offset beautifully by the creaminess of the goat’s cheese.


  • 600 ml good vegetable stock
  • 1 stick of cinnamon
  • 1 small


Place the vegetable stock, cinnamon, bay leaf and sage in a large pan, simmer gently for 10-15 minutes and then strain.

Heat the olive oil in a heavy-based pan, add the shallots and cook over a gentle heat to lightly colour and caramelise them. Add the rice and the butternut squash and toss together carefully. Pour over the white wine and stir until it has been absorbed. Over a moderate