Cozy fall in our French cottage

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Bonjour everyone!
I am just taking you along with me in a week where we're getting the cottage ready for us to move back in as a family. I am also cooking one of our guests' favorite recipes: a butternut and goat's cheese risotto. Of course it will be in the book but here's the recipe:
1 butternut squash
1 orange
1/4 tablespoon chili flakes
4 tablespoons olive oil
1 teaspoon salt
pepper
1 red onion
3 tablespoons butter
300g arborio rice
1.5l vegetable stock (from cubes or homemade)
a large sprig of thyme
3 tablespoons sage leaves cut in half
100g pecans
150g soft goat’s cheese (Chavroux or similar)
About 100g hard / aged goat’s cheese to crumble on top of the dish
Preheat your oven to 200 degrees Celsius.
Cut the butternut in dices of about 2 cm. You can eat the skin but I prefer pealing the squash.
Press the orange to obtain the juice. Mix the butternut dices in a bowl with the orange juice, 3 tablespoons of olive oil, salt and pepper to taste and the chili flakes. Put on a baking baking tray lined with parchment paper and cook in the oven for about 20 minutes until soft. Keep warm.
Now make the risotto : prepare the vegetable stock by dissolving the cubes in 1.5 liter of boiling water.
Mince the onion.
Melt a tablespoon of olive oil and a tablespoon of butter in a deep cast iron pan (le Creuset style) and fry the onion for 2 minutes.
Add the rice and cook for about 3 minutes while stirring until they are all covered in oil and butter and start to be a little translucent.
Add enough vegetable stock to cover all rice. Remove the leaves from the sprigs of thyme by sliding your fingers down the stem, add to the pan and stir. Keep stirring until the rice has absorbed most of the stock and add a little more. Keep doing this until the rice is cooked but still has some bite. This will take about 15 to 20 minutes.
While the risotto cooks, make the topping. Melt 2 tablespoons butter in a saucepan and fry the sage for about 5 minutes until crispy. Break the pecans into big chunks and add to the sage. Stir to coat the pecans with the sage butter. Remove from the heat and set aside.
Now finish the risotto: stir in the soft goat’s cheese. When the cheese is fully melted and all is combined, add the butternut and combine.
Put a portion of risotto on a plate, sprinkle over the sage and pecans and crumble a little aged goat’s cheese on top. Serve immediately.
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See you next week!
Marloes
Bookings for our cabin or cottage at our refuge d'hôtes in Burgundy:
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Find us on Instagram:
@lasource_bourgogne
@frenchvintagestyle_com
My husband Olav's UA-cam channel on our renovations and building works (in Dutch):
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www.youtube.com/ @AandeFranseslag
My alignment coaching business:
www.marloeshalmans.com
My training business:
www.thehappyatworkagency.nl
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