Roasted butternut and sage risotto
|500 g||butternut — cubed|
|6||fresh sage — leaves|
|fresh chillies — 573|
|salt and freshly ground black pepper|
|250 g||bacon — streaky|
|1||onion — finely chopped|
|1||garlic — cloves, crushed|
|1 cup||rice — arborio|
|1 l||stock — vegetable|
|3 Tbs||parmesan cheese — grated|
|12||fresh sage — leaves|
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.