A subtle balance of sweet and salty, this meal will fill your belly and warm your soul. A cheesy risotto is swirled with succulent mashed butternut, doused with decadent sage butter, and served with balsamic-dressed leaves. Stunning!
Warwick’s Butternut & Sage Risotto
Warwick’s Butternut & Sage Risotto
with burnt butter, pumpkin seeds & balsamic vinegar
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Arborio Rice
- Balsamic Vinegar
- Butternut Chunks
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Onion
- Onions
- Pumpkin Seeds
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until softened. Then, add in 30g of butter. Once foaming, add in the rice and grated garlic and stir for 30-60 seconds until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 40g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some paper towel. Reserve the sage-infused butter for serving.
SMOOTH MASH
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth and add to the risotto. Stir through ¾ of the cheese until melted and evenly distributed. Season to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!
Butternut Chunks - 250g
Vegetable Stock - 20ml
Onion - 1
Arborio Rice - 100ml
Garlic Clove - 1
White Wine - 65ml
Pumpkin Seeds - 10g
Fresh Sage - 8g
Green Leaves - 20g
Balsamic Vinegar - 10ml
Grated Italian-style Hard Cheese - 65ml
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until softened. Then, add in 60g of butter. Once foaming, add in the rice and grated garlic and stir for 30-60 seconds until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some paper towel. Reserve the sage-infused butter for serving.
SMOOTH MASH
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth and add to the risotto. Stir through ¾ of the cheese until melted and evenly distributed. Season to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!
Butternut Chunks - 500g
Vegetable Stock - 40ml
Onion - 1
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 125ml
Pumpkin Seeds - 20g
Fresh Sage - 15g
Green Leaves - 40g
Balsamic Vinegar - 20ml
Grated Italian-style Hard Cheese - 125ml
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until softened. Then, add in 60g of butter. Once foaming, add in the rice and grated garlic and stir for 30-60 seconds until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some paper towel. Reserve the sage-infused butter for serving.
SMOOTH MASH
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth and add to the risotto. Stir through ¾ of the cheese until melted and evenly distributed. Season to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!
Butternut Chunks - 500g
Vegetable Stock - 40ml
Onion - 1
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 125ml
Pumpkin Seeds - 20g
Fresh Sage - 15g
Green Leaves - 40g
Balsamic Vinegar - 20ml
Grated Italian-style Hard Cheese - 125ml
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,5L of boiling water. Place a large pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-7 minutes until softened. Then, add in 120g of butter. Once foaming, add in the rice and grated garlic and stir for 30-60 seconds until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 100g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some paper towel. Reserve the sage-infused butter for serving.
SMOOTH MASH
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth and add to the risotto. Stir through ¾ of the cheese until melted and evenly distributed. Season to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!
Butternut Chunks - 1kg
Vegetable Stock - 80ml
Onions - 2
Arborio Rice - 400ml
Garlic Cloves - 3
White Wine - 250ml
Pumpkin Seeds - 40g
Fresh Sage - 30g
Green Leaves - 80g
Balsamic Vinegar - 40ml
Grated Italian-style Hard Cheese - 250ml
Woolies Products in this dish
