Butternut and sweetcorn risotto

Recipe from: 3/8/2001 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 2
    kg
    butternut, peeled
  • olive oil
  • 1
    Litres
    vegetable stock
  • 85
    ml
    tomato juice
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • a little butter
  • 30
    ml
    water
  • 500
    ml
    arborio rice
  • 125
    ml
    dry white wine
  • 410
    g
    whole kernel sweetcorn, drained
  • 250
    ml
    frozen peas
  • 100
    ml
    Parmesan cheese, finely grated
  • 30
    ml
    fresh parsley, finely chopped
  • 5
    ml
    coarsely ground black pepper
 

Method

 
Preheat the oven to 200 ºC. Cube the butternut and place in a large oven roasting tin. Sprinkle with olive oil and shake the pan to coat all the butternut cubes. Bake for 35-40 minutes until soft and the edges begin to brown. Heat the stock and tomato juice together and bring to the boil. Reduce the heat and keep warm. In a large saucepan, sauté the onion and garlic in a little butter until soft and fragrant. Add the water and simmer until the onion is tender. Add the rice and stir for about 2 minutes. Add the wine, stirring until the liquid has been absorbed. Add the sweetcorn and 125 ml (1/2 c) of the stock mixture, stirring until all the liquid has been absorbed. Repeat until all the liquid has been used. Stir in the roasted butternut, peas, cheese, parsley and pepper, and heat through. Serves 8-10.
 

Read more on: bake
 

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