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Roasted butternut, sage and gorgonzola risotto

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The most delectable risotto with roasted butternut and sage!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Butternut

  • 60 ml (¼ cup) olive oil
  • 500 g butternut, cubed
  • 45 ml (3 tbsp) fresh sage leaves
  • salt and freshly ground black pepper, to taste
  • 30 ml (2 tbsp) butter
  • 45 ml (3 tbsp) olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 375 ml (1 ½ cups) Arborio rice
  • 1, 250 litres, beef stock, slowly simmering
  • 50g butter, cubed
  • 100 g gorgonzola, crumbled
  • fresh sage leaves, deep fried, to garnish

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.