Roasted butternut and sage risotto

Recipe from: 19 March 2012
butternut risotto

Ingredients 12
Servings 4
Time 00:45

Ingredients

  • 500
    g
    butternut cubes
  • 6
    sage leaves
  • olive oil
  • salt and pepper
  • 250
    g
    streaky bacon
  • 75
    ml
    butter
  • 1
    onion- finely chopped
  • 1
    clove garlic- crushed
  • 1
    cup
    arborio rice
  • 1
    l
    vegetable stock
  • 3
    Tbs
    grated parmesan
  • 12
    sage leaves
 

Method

00:25
 
Preheat the oven to 200°C. Place butternut and sage leaves onto a baking tray, drizzle with oil and season.
Bake for 30 minutes.

Blitz butternut in a food processor until smooth. Grill the bacon on both sides until crispy. Set aside.

Heat the butter and sauté the onion and garlic until soft and fragrant.

Add the rice and stir until well coated. Over moderate heat, add stock slowly, 1 ladleful at a time until stock has absorbed each time.

When all the stock has been absorbed and rice is cooked (+- 12-15 minutes), add the butternut pureé and parmesan cheese.
Mix well and season to taste.

For crispy sage garnish, heat the butter until bubbling, add sage and fry for 2 minutes or until crispy. Roughly chop the bacon.

Serve butternut risotto with the bacon, sage and some grated parmesan.

Tip: reserve some roasted butternut for garnishing.

Reprinted with permission of Bits of Carey. To visit Bits of Carey's blog, click here.


 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.