The Perfect Pair: Butternut Squash, Chilli and Goats Cheese Risotto & Baron Badassière, Viognier
An aromatic wine such as Baron Badassière, Viognier, would sit perfectly with this dish. The silky texture and ripe fruit palette can hold up to the tangy goats’ cheese and the heat of chilli.
The Perfect Pair is a series where our Bottle Shop wine experts work with the chefs at their big houses to create the perfect recipe to pair alongside one of our wines. Our recipes aim to be super easy for you to make at home so you can recreate the Big House experience from the comfort of your home.
Serves 2
1 butternut squash
½ an onion
2 garlic cloves
250g arborio risotto rice
1 litre vegetable stock
20g bunched thyme
1 tsp red chilli flakes
75ml dry white wine
100g goats cheese
100g parmesan
1 lemon
Olive oil
Crispy onions
1. Preheat the oven to 180C.
2. Peel and de-seed the butternut squash, then dice into small cubes (around 1-2cm)
3. Put the squash on a baking tray, drizzle with olive oil, season with salt and pepper and half the thyme (pull the springs apart a little and sprinkle over the squash). Cover with foil and place into the oven for 40-45 minutes.
4. Dissolve the veg stock cubes as per the packet-specific instructions until you have 1 litre of stock.
5. Dice the onion, finely chop the garlic and thyme leaves and zest your lemon.
6. Check the squash is cooked by trying a piece – it should be soft but still have a little bite to it.
7. Take half the squash out and set it aside, return the remaining squash to the oven for a further 10-15 minutes to cook through thoroughly.
8. When the squash is done place it into a blender with enough vegetable stock to cover the squash by an inch and blend until smooth.
9. Get a thick bottomed pan onto a medium heat for 1-2 minutes then add enough olive oil to just cover the base of the pan.
10. Add your chopped onions and a pinch of salt, sweat the onions for 3 minutes or until translucent. Then add the garlic and sweat for another 2 minutes.
11. Next add the chopped thyme and chilli flakes, sweat for 1 minute to release the fragrance then add the risotto rice.
12. Turn the heat down and toast the rice for 1-2 minutes constantly stirring and then start to add your stock bit by bit, just covering the rice each time and letting the rice absorb most of the liquid before adding more.
13. After 5-10 minutes add your squash purée and the squash you set aside.
14. Check to see if your rice is cooked – the best way to do this is to try a little bit, you’re looking for a little bite to the rice – this is also your chance to check your flavour and season if it needs adjusting.
15. Add the parmesan and lemon zest when your rice is cooked.
16. To plate, serve your rice, then tap the plate to spread the rice, crumble over the goats cheese and sprinkle with crispy onions.
17. Serve and enjoy!
An aromatic wine such as Baron Badassière, Viognier, would sit perfectly with this dish. The silky texture and ripe fruit palette can hold up to the tangy goats’ cheese and the heat of chilli, with lingering honey and almond notes that feel decedent and will really elevate this hearty autumn warmer.