Creamy Butternut & Parmesan Risotto
SERVES 4 – 6
Ingredients
- 1kg butternut pieces, cut into 3cm blocks
- 100g butter, cubed
- 5ml ground nutmeg
- 5ml ground cinnamon
- 45ml brown sugar
- Salt & freshly ground black pepper
- 2 onions, chopped finely
- 3 garlic cloves, crushed
- 375ml arborio rice
- A handful sage leaves
- 2 litres chicken stock
- 60g Parmesan cheese, grated
- 100ml mascarpone or creme fraiche (optional)
- 100g flaked almonds, toasted
- 60g Parmesan shavings
Method
- Preheat the oven to 180 ℃.
- Spread the butternut on a baking tray and dot with 60g butter.
- Add spices, sugar and seasoning.
- Roast for 40 min or until soft and caramelised.
- Saute onion and garlic in 40g butter. Add rice and stir well until transparent.
- Add the sage leaves and half the butternut.
- Add a ladle of stock, cover, and simmer; stirring regularly, before adding another ladle.
- Continue until all stock is used and the rice is soft and creamy.
- Stir in the remaining butternut and grated Parmesan. Season to taste.
- Serve immediately, with a dollop of mascarpone, parmesan savings and almonds.
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