Butternut risotto

ingredients

• • 1/2 medium butternut, peeled and chopped into 1.5cm chunks
  • 1 tablespoon oil
  • 1 - 1.2 litre chicken stock, as required
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1/2 teaspoon sage
  • 1/2 cup parmesan cheese, grated
  • salt and pepper
  • chopped parsley, to garnish (optional)

method

• • 1

    Preheat oven to 220°C. Place the butternut in a shallow roasting pan with ½ tablespoon of the oil and toss to coat. Roast for 20 minutes or until becoming tender.

  • 2

    Place the chicken stock in a saucepan and heat to a gentle simmer.

  • 3

    Heat the remaining oil in a medium saucepan, add the onion and garlic and cook gently until soft. Stir in the Arborio rice and cook until the rice has absorbed the oil and the pan has stopped sizzling.

  • 4

    Pour in the wine and cook until absorbed. Add the sage and a ladleful of stock; stir.

  • 5

    Add the butternut and another ladle of stock and stir. When absorbed, continue adding stock, stirring and simmering until the rice is tender and the risotto thickened and creamy.

  • 6

    Stir in the parmesan cheese and season well with salt and pepper. Add a handful of parsley, if desired.

notes

• Cold risotto sets firmly in the fridge overnight and can be formed into risotto cakes. Dip in flour, egg and breadcrumbs and fry until crispy and golden. - The risotto can be made without wine if you prefer. Arborio rice releases starch when stirred which produces the creamy texture – so stir frequently. PER SERVE Energy 581kcal, 2435kj • Protein 16.3g • Total Fat 9.7g • Saturated Fat 3.5g • Carbohydrate 97g • Fibre 5.8g • Sodium 902mg