Berkswell, goats' cheese, butternut squash and mushroom Risotto

Serves 4-6


1-2 tablespoons butter

A dash of olive oil

800ml of vegetable or chicken stock

½ white onion, chopped

3 cloves of garlic, chopped

1 whole butternut squash, peeled and cut into cubes

200-250g chestnut mushrooms, chopped

3-4 dried porcini mushrooms

300g of arborio risotto rice

100g of Berkswell Cheese, grated (with a little extra to sprinkle on top)

50g of British farmhouse soft goats’ cheese, cubed

A handful of fresh parsley, rough chopped

Salt and pepper to season

A couple of pinches of chilli flakes



Soak the dried porcini mushrooms in water before beginning cooking

In a large frying pan, melt the butter and mix with the olive oil

Bring to a medium heat add, the onions and garlic frying for 3-4 minutes until lightly browned and softened

Add the butternut squash, season with salt and pepper, and fry for 4-5 minutes

(Here you can add an optional dash of white wine, bring to a simmer and wait for it to reduce)

Add the mushrooms to the pan and cook everything together for 2 minutes, stirring frequently

Add the rice to the pan, stir to coat the rice in the oil and butter

Fry on a low-med heat for 2 minutes, stirring continuously

Season with black pepper and a pinch of chilli flakes

Add the stock ladle by ladle cooking for a few minutes between each. Wait for the stock to soak in before adding another, stir frequently throughout

Add the soaked porcini, stir through and add the broth to the risotto

When 4/5ths of the stock is added to the dish, add both cheeses to the dish along with half the parsley

Continuously stir through whilst adding the remaining stock

Serve the risotto topped with the remaining Berkswell and parsley and a pinch of chilli flakes.

Season to finish