Vegetarian
·
45 Min
·
Medium
Butternut Harvest Risotto
Creamy arborio rice folded with roasted butternut squash, sage and a generous swirl of Parmesan. Deeply comforting autumn warmth in a single pan.
Ingredients
Method
01
Roast the butternut
Toss the squash in olive oil, salt and pepper and roast at 200C for 20 minutes until caramelised. Set aside.
02
Toast the rice
Soften the onion and garlic in oil and butter. Add the arborio rice and toast for 2 minutes, then pour in the wine and stir until absorbed.
03
Slowly add the stock
Add the warm stock one ladle at a time, stirring until each addition is absorbed, for about 20 minutes until the rice is creamy and al dente.
04
Finish with squash and sage
Fold in the roasted butternut, half the Parmesan and fry the sage leaves in a little butter until crisp. Stir, season and serve with the remaining Parmesan.