Pete Goffe-Wood

Roasted Butternut and Parmesan Risotto

Butternut Risotto



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.


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


Peel and de-seed butternut. Put peel and seeds into chicken stock and bring to the boil.
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.
Place in a 180°C oven and roast until butternut is soft and begins to caramelise.
Finely chop the onions and garlic; sweat in a little butter in a saucepan until soft and translucent.
Add the rice and stir for a couple of minutes. Fry the rice until it is translucent.
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.
Remove from heat and add the roasted butternut and Parmesan; season to taste.
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.
Pour over the risotto and garnish liberally with shaved Parmesan.