Roasted butternut, sage and gorgonzola risotto
The most delectable risotto with roasted butternut and sage!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
1 For the butternut, mix the oil, butternut, sage and season well. Lay out onto a baking tray and roast until soft, about 15 minutes. Discard the sage leaves and set aside until needed.
2 Melt the butter and oil in a large frying pan and sauté the onion and garlic for a few seconds. Add the rice and stir until it is mixed with the onion and garlic.
3 Start adding the hot stock a ladle at a time and only add more stock once all of the liquid has been absorbed. Continue until the rice is al dente. Stir in the butternut and butter – the butternut will breakdown as you are stirring it through the rice.
4 Serve the hot risotto topped with the crumbled gorgonzola and garnish with the deep fried sage leaves.