Risotto is a delightful dish that allows you to get creative with your favourite ingredients. You can keep it simple or add your choice of veggies. Today, let’s make a delicious butternut risotto that serves 4.
INGREDIENTS
- 750g Butternut (Half sliced, half cubed)
- 1 Cup Risotto Rice
- Salt and Pepper to taste
- 1 Cinnamon Stick
- 1 tsp Diced Garlic
- 1/4 tsp Chilli Flakes
- 1 litre Vegetable or Mushroom Stock
- 1 Sprig Thyme
- 50g Parmesan Cheese
- 1 tbsp Butter
METHOD
- Begin by slicing half of the butternut into half-moon slices and cubing the other half. Place them on a baking tray, season with salt, pepper, and a drizzle of olive oil. Bake at 180-190 degrees for 20 minutes.
- In a heated pan, add thinly sliced onions, a cinnamon stick, diced garlic, thyme, and chilli flakes. Cook until the onions turn caramelised.
- Once the cubed butternut is cooked, blend it with a bit of vegetable stock to create a smooth puree.
- To the caramelised onions, add the risotto rice and mix well.
- Gradually add the vegetable stock, stirring until the risotto absorbs the liquid. Keep repeating this process until the risotto starts to swell and looks cooked.
- When the risotto is more than halfway done, add the butternut puree and incorporate it.
- As the risotto finishes cooking, add fresh parsley, Parmesan cheese, salt, and a knob of butter. Let it simmer for 10 more minutes.
- Serve the risotto on a plate, top it with the half-moon butternut slices, sprinkle Parmesan cheese and parsley, drizzle with olive oil, and enjoy!