|1||butternut — large, peeled and cubed|
|2 tbsp||maple syrup — or honey|
|500 g||arborio rice — or carnaroli rice|
|1 l||chicken stock|
|1 tbsp||fresh sage — finely chopped|
|1/2 tsp||nutmeg — grated|
|salt and freshly ground black pepper — to taste|
|fresh sage — crispy fried|
|pine nuts — toasted|
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.