4 servings
Prep: 10 mins,
Cooking: 1 hr 10 mins
Baked risotto with butternut, pine nuts and sage.
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Ingredients (11)
1 | butternut — large, peeled and cubed |
2 tbsp | maple syrup — or honey |
1 tsp | salt |
For the risotto
500 g | arborio rice — or carnaroli rice |
1 l | chicken stock |
100 ml | cream |
1 tbsp | fresh sage — finely chopped |
1/2 tsp | nutmeg — grated |
salt and freshly ground black pepper — to taste |
To serve
fresh sage — crispy fried | |
pine nuts — toasted |
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