Risotto with creamy Gouda cheese, butternut squash and beef steak

Adding butternut squash makes this risotto with Gouda cheese and steak ideal for the autumn and winter months. ERU Cheese Spread Gouda ensures that the sauce does not separate and the risotto stays creamy and glossy.

Preparation

• Heat some olive oil in a small pan and gently fry the onion and garlic for around 1 minute.
• Add the risotto rice and fry for 1 minute.
• Gradually add the stock until the risotto rice is cooked.
• Before frying, season the beef steak with salt and pepper to taste.
• Add the butter to the pan and fry the steak to your guest’s liking. Remove the steak from the pan and keep warm.
• Fry the squash in the meat juices for around 10 minutes.
• Add ERU Cheese Spread Gouda and chives to the risotto rice.
• Slice the meat into equal pieces.
• Spoon the risotto into a teacup and turn it upside down on the plate.
• Arrange the meat on the plate and scatter with the diced squash.

Method

• Heat some olive oil in a small pan and gently fry the onion and garlic for around 1 minute.
• Add the risotto rice and fry for 1 minute.
• Gradually add the stock until the risotto rice is cooked.
• Before frying, season the beef steak with salt and pepper to taste.
• Add the butter to the pan and fry the steak to your guest’s liking. Remove the steak from the pan and keep warm.
• Fry the squash in the meat juices for around 10 minutes.
• Add ERU Cheese Spread Gouda and chives to the risotto rice.
• Slice the meat into equal pieces.
• Spoon the risotto into a teacup and turn it upside down on the plate.
• Arrange the meat on the plate and scatter with the diced squash.

Share

Print