Pete Goffe-Wood

Roasted Butternut and Parmesan Risotto

Butternut Risotto

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Description

Creamy butternut risotto with a hint of earthy flavours and spices is pure magic. Beautiful comfort food to enjoy with good people and good wine. The richness of this dish screams for wood – a wooded Chenin Blanc with an acidic edge would do the trick, or a fruity oaked Chardonnay.

Ingredients

1 large butternut
1 medium onion
3 cloves garlic
1 cup butter
2l chicken stock
200g Parmesan
1 cup sage leaves
2 Tbsp pine nuts
1 tsp cinnamon
1 tsp nutmeg
3 Tbsp soft brown sugar
1 ½ cups Arborio rice

Directions

1
Peel and de-seed butternut. Put peel and seeds into chicken stock and bring to the boil.
2
Roughly chop the butternut, and put onto a baking tray. Dab with a little butter, season with cinnamon, nutmeg and brown sugar, and a little salt and pepper.
3
Place in a 180°C oven and roast until butternut is soft and begins to caramelise.
4
Finely chop the onions and garlic; sweat in a little butter in a saucepan until soft and translucent.
5
Add the rice and stir for a couple of minutes. Fry the rice until it is translucent.
6
Strain the chicken stock and pour a ladle full at a time onto the rice, stirring occasionally. Continue this process until all the liquid is used and the rice is cooked.
7
Remove from heat and add the roasted butternut and Parmesan; season to taste.
8
To serve, heat a little butter in a pan, add the pine nuts and sage leaves and fry until the sage is crisp and the pine nuts are golden brown.
9
Pour over the risotto and garnish liberally with shaved Parmesan.