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Butternut risotto

Recipe from: 26 July 2011

Ingredients 15
Servings 4
Time 10 mins


  • 1
    large butternut, peeled and cubed
  • 2
    maple syrup/ honey
  • 1
  • 2
    olive oil
  • For the risotto:
  • 500
    arborio or carnaroli rice
  • 1
    chicken stock
  • butternut puree
  • 100
  • 1
    fresh sage, finely chopped
  • 1/2
    grated nutmeg
  • salt and pepper to taste
  • To serve:
  • crispy sage
  • toasted pine nuts


1 hrs 10 mins
Preheat the oven to 200°C.
Combine the butternut with the syrup, salt and olive oil in a roasting tray and roast for 30 minutes or until the butternut is soft.
Puree 3/4 of the butternut, keeping some roasted cubes for plating.
Turn the oven down to 180°C.
Place the risotto rice in a roasting tray at least 7-10cm deep. Pour in the chicken stock and butternut puree and mix through.
Place in the oven and allow to bake for 20 minutes.
After 20 minutes, remove from the oven and stir in the cream, sage and nutmeg.
Place back in the oven for another 20 minutes.
After 40 minutes the rice should be cooked. Taste it and if you feel like it needs more cooking place it back in the oven.
When the rice is cooked to your liking, season to taste and serve with crispy sage (fried sage), toasted pine nuts and the reserved butternut.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.

Read more on: boil  |  butternut


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