Butternut and Sage Risotto
Ingredients
- 4 Tbs olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup water
- 1 1/2 cups arborio rice
- 500g butternut peeled and cubed
- 1 cup cashew parmesan (or 1 cup nutritional yeast)
- 3 Tbs unsalted butter
- 1 tsp salt
- White pepper to taste
- Pinch chilli flakes
- 20 to 25 fresh sage leaves, chopped
Preparation
Preheat the oven to 200C and toss butternut in 2 Tbs olive oil
Place on a lined baking tray, season and roast until tender and caramelised, about 40 minutes
Bring the vegetable stock to a boil in a saucepan and reduce heat to a simmer
Keep the stock simmering while cooking and add to the rice as needed
Heat a large dutch-oven over medium heat and add 2 Tbs olive oil
Add the onion, garlic and a pinch of salt and pepper, cook stirring occasionally until translucent, about 5 minutes
Add the rice and stir until coated and the grains are slightly toasty
Pour in 1 cup of the vegetable broth at a time, stirring until the liquid is absorbed, and repeat until the rice is firm and creamy
Heat 1 Tbs olive oil in a skillet over medium heat
Add the sage and toss to coat, let it get darker green and crispy before transferring to a paper towel
Sprinkle the fried sage with salt and set aside
When pouring in the last cup of broth to the rice, add the parmesan, butter and chilli
Mix in the butternut and finish with a sprinkle of fried sage and some fresh lemon
