That’s right, I’m back hehe. I know, I know, I have been slacking with my blogging, but a lot has been going on (and sometimes I was just lazy, whoops)! But the important thing is that I am back, AND Butternut came back this Autumn/Winter in Germany, which means it was time for… ROASTED BUTTERNUT RISOTTO!
Stew and I LOVE butternut, so the fact that we can only have it for a short couple of months in Autumn sucks. But when the time comes, we take advantage! It was also the perfect time to try a new flavour risotto. So I took 2 of our favourites (risotto and butternut), did some research and tastebud searching… and decided this was the one!
Risotto usually takes a while to cook, so patience is appreciated in this recipe. But the end result is delicious! Some tips:
- I roasted the butternut for that extra flavour punch, but you could always steam it if you like.
- Butter is key to making a delicious, creamy risotto – so don’t be shy!
- The stock must stay warm throughout the process, so keep it in a pot next to you on the stove.
- I also think people enjoy different spices on their butternut – cumin and cinnamon are also options if you would like.
Okay, now off you go! Enjoy the recipe 🙂
Roasted Butternut Risotto
For the butternut mash
- 1 medium butternut diced
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 2 tbsp olive oil
- 4 tbsp butter
- 1 medium onion finely diced
- 1 clove of garlic minced
- 1 cup white wine
- 6 – 8 cups vegetable broth warm
- 500 g risotto rice
A generous amount of parmesan
salt and pepper to taste
Heat the oven at 190 degrees Celcius.
Add the butternut to a baking tray and toss it in the olive oil, cinnamon, paprika, nutmeg and some salt.
Roast until nice and tender. Then remove and mash the butternut with a fork until you have delicious butternut mash.
Heat the olive oil and butter in a large pot at a medium/high heat.
Add in the onion and saute until translucent. then add in the garlic and cook for a min or 2.
Add in the risotto and stir it into the onion. Allow it to toast slightly for 2 min.
Add in the wine and allow the rice to soak it up and alcohol to evaporate.
lower the heat to medium and slowly add in the warm stock, 1 ladle at a time. Allow the rice to fully soak up the liquid, continuously stirring, before adding the next ladle. Add more or less stock as needed.
Continue to do this until the risotto is cooked to taste. It should slightly stick to the teeth still. Then mix in the butternut mash.
Add in as much parmesan as you like and some salt and pepper to taste.
Enjoy with a glass of white wine