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Roasted Butternut and Sage Risotto
A vegetarian dish that will make you love risotto that much more!
- Serves: 2-4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Ingredients
500 g butternut cubes, cut into smaller cubes (2 cm x 2 cm)
1 fat clove garlic, roughly chopped
a few sage leaves
olive oil
salt and pepper
3 Tbsp (45 ml) butter
1 tsp (5 ml) olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 C (250 ml) Arborio rice
4 C (1 litre) boiling hot chicken or vegetable stock
½ C (125 ml) finely grated Parmesan cheese
To garnish
12 sage leaves, fried in 2 Tbsp (30 ml) butter until crispy
a handful of pumpkin seeds
Parmesan shavings
Method
Preheat the oven to 200 °C. Grease a baking tray.
Place the butternut, garlic and sage onto the greased baking tray, drizzle with olive oil and season. Roast for 30 minutes until the butternut is tender and caramelised.
Heat 2 Tbsp (30 ml) of the butter and the oil in a large pot until bubbling. Add the onion and crushed garlic and sauté until soft and translucent. Add the rice and stir until it is coated with oil. Add the stock, 1 C (250 ml) at a time, and simmer until most of the stock cooks away before adding more. Don’t over stir – just shake the pot every so often to prevent the rice from sticking. It will take about 15 minutes for all the stock to be absorbed and for the rice to be al dente.
Meanwhile, place half of the roasted butternut into a food processor and blend until smooth. Add this purée, the remaining butternut cubes, the Parmesan and the remaining 1 Tbsp (15 ml) butter to the cooked risotto. Mix until well combined and season to taste.
Serve immediately, topped with crispy sage leaves, a few pumpkin seeds and a generous amount of Parmesan shavings.
Tip
I like to drizzle a bit of Parmesan-infused olive oil onto mine just for luck.
