Butternut Squash and Goats Cheese Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    847
based on 26 ratings

Rich, bright and buttery, this risotto is incredibly simple to prepare but is sure to impress at any dinner party. Serve in smaller portions as a starter, or with a crisp green salad as a main, and scatter with crispy fried sage leaves for an elegant finish.

recipe updated 17 Feb 2025

Ingredients

  • Fresh sage icon
    Fresh sage
    12
  • Butternut squash icon
    Butternut squash
    700 g
  • Water icon
    Water
    400 g
  • Butter icon
    Butter
    70 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    1
  • Swiss chard icon
    Swiss chard
    50 g
  • Parmesan cheese icon
    Parmesan cheese
    75 g
  • Dry red chili icon
    Dry red chili
    5
  • Goat cheese icon
    Goat cheese
    250 g
  • Milk icon
    Milk
    2 tablespoons
  • Olive oil icon
    Olive oil
    5 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Risotto rice icon
    Risotto rice
    500 g
  • White wine icon
    White wine
    200 ml
  • Vegetable stock icon
    Vegetable stock
    750 g
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Frying pan - large
  • kCook icon Serving plate

Step preview

  1. Attach the Whisk
  2. Add goat cheese and milk to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 2 min, Speed 4
  5. Transfer cheese mixture to small bowl
  6. Refrigerate until needed
  7. Line a clean plate with paper towels
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool
  10. Add olive oil to the Cooking Chef XL Bowl
  11. Heat with splashguard fitted until hot - 1 min, 180°C, Speed OFF
  12. Then add fresh sage to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until crispy - 3 min, 180°C, Stir 3
  14. Using a slotted spoon, transfer the sage leaves to a paper towel and let drain
  15. Add fresh sage to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until crispy - 3 min, 180°C, Stir 3
  17. Transfer content of Cooking Chef XL Bowl to plate
  18. Clean Cooking Chef bowl
  19. Attach the Stir Tool
  20. Add butternut squash and water to the Cooking Chef XL Bowl
  21. Cook with splashguard fitted until cooked through - 7 min, 120°C, Stir 3
  22. Remove the bowl from the machine
  23. Let cool - 5 min
  24. Fit the Knife Blade to the Food Processor attachment
  25. Transfer content of Cooking Chef XL Bowl to Food processor attachment
  26. Add butter, fine sea salt and black pepper to the Food processor attachment
  27. Blend until smooth
  28. Transfer content of Food processor attachment to medium bowl then set aside
  29. Remove the attachment from the machine
  30. Clean Cooking Chef bowl
  31. Attach the Stir Tool
  32. Add olive oil to the Cooking Chef XL Bowl
  33. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  34. Then add onion and garlic clove to the Cooking Chef XL Bowl
  35. Cook with splashguard fitted until translucent - 5 min, 120°C, Stir 2
  36. Then add risotto rice to the Cooking Chef XL Bowl
  37. Cook with splashguard fitted until combined - 1 min, 120°C, Stir 1
  38. Then add white wine to the Cooking Chef XL Bowl
  39. Cook with splashguard fitted - 3 min, 105°C, Stir 2
  40. Transfer content of medium bowl to Cooking Chef XL Bowl
  41. Add vegetable stock to the Cooking Chef XL Bowl
  42. Cook with splashguard fitted until reduced - 25 min, 100°C, Stir 3
  43. Then add Swiss chard, parmesan cheese and butter to the Cooking Chef XL Bowl
  44. Mix with splashguard fitted until combined - 1 min, Stir 1
  45. Add olive oil and butternut squash to a clean frying pan
  46. Sauté until caramelized - medium-high heat
  47. Divide content of Cooking Chef XL Bowl between 6 serving plates
  48. Top with the whipped goat cheese and caramelised butternut squash cubes
  49. Garnish with dry red chili
  50. Decorate with the fried sage leaves
  51. Serve
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