What are the main ingredients in Butternut & Burnt Butter Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Butternut & Burnt Butter Risotto?

Calories: 861, Carbs: 126 grams, Fat: grams, Protein: 28.9 grams, Sugar: 19.9 grams, Salt: 1973 grams

How do I prepare Butternut & Burnt Butter Risotto?

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. DECADENT RISOTTO: Dish up a generous mound of risotto and scatter with the remaining roast butternut pieces. Top with the remaining balsamic reduction, the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pecan nuts, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef! OVEN-CARAMELISED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TOASTED NUTS & CRISPY SAGE: When the risotto has 10 minutes remaining, place the pecan nuts in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside to cool. Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving. GO RISOTTO!: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 4-5 minutes. Add in the rice, grated garlic, paprika and stir until coated, 1-2 minutes. 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 until the rice is cooked al dente, 20-25 minutes. JUST ONE MORE THING…: Toss the rinsed green leaves with a drizzle of olive oil, seasoning, and ½ the balsamic reduction (to taste).

What should be prepared from my kitchen to make Butternut & Burnt Butter Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Butternut & Burnt Butter Risotto

A subtle balance of sweet and salty, this meal will fill your belly and warm your soul. Cheesy risotto swirled with succulent mashed butternut, doused with decadent burnt sage butter, and served with balsamic-dressed leaves. Stunning!

Butternut & Burnt Butter Risotto

with sage, pecan nuts & balsamic reduction

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Butternut
Fresh Sage
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
NOMU Vegetable Stock
Onion
Onions
Paprika
Pecan Nuts
Risotto Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Butternut & Burnt Butter Risotto

Serves 1

OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GO RISOTTO!
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 3-4 minutes. Add in the rice, grated garlic, paprika and stir until coated, 1-2 minutes. 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 until the rice is cooked al dente, 20-25 minutes.
TOASTED NUTS & CRISPY SAGE
When the risotto has 10 minutes remaining, place the pecan nuts in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside to cool. Return the pan to medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on 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.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of olive oil, seasoning, and ½ the balsamic reduction (to taste).
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut pieces. Top with the remaining balsamic reduction, the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pecan nuts, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!

Butternut - 250g
NOMU Vegetable Stock - 20ml
Onion - 1
Risotto Rice - 100ml
Garlic Clove - 1
Paprika - 5ml
White Wine - 65ml
Pecan Nuts - 10g
Fresh Sage - 8g
Grated Italian-style Hard Cheese - 65ml
Green Leaves - 20g
Balsamic Reduction - 7,5ml

Download the Recipe

Serves 2

OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 4-5 minutes. Add in the rice, grated garlic, paprika and stir until coated, 1-2 minutes. 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 until the rice is cooked al dente, 20-25 minutes.
TOASTED NUTS & CRISPY SAGE
When the risotto has 10 minutes remaining, place the pecan nuts in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside to cool. Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on 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.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of olive oil, seasoning, and ½ the balsamic reduction (to taste).
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut pieces. Top with the remaining balsamic reduction, the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pecan nuts, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!

Butternut - 500g
NOMU Vegetable Stock - 40ml
Onion - 1
Risotto Rice - 200ml
Garlic Cloves - 2
Paprika - 10ml
White Wine - 125ml
Pecan Nuts - 20g
Fresh Sage - 15g
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 40g
Balsamic Reduction - 15ml

Download the Recipe

Serves 3

OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,1L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 5-7 minutes. Add in the rice, grated garlic, paprika and stir until coated, 1-2 minutes. 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 until the rice is cooked al dente, 25-30 minutes.
TOASTED NUTS & CRISPY SAGE
When the risotto has 10 minutes remaining, place the pecan nuts in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside to cool. Return the pan to medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on 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.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of olive oil, seasoning, and ½ the balsamic reduction (to taste).
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut pieces. Top with the remaining balsamic reduction, the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pecan nuts, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!

Butternut - 750g
NOMU Vegetable Stock - 60ml
Onions - 2
Risotto Rice - 300ml
Garlic Cloves - 3
Paprika - 15ml
White Wine - 170ml
Pecan Nuts - 30g
Fresh Sage - 20g
Grated Italian-style Hard Cheese - 170ml
Green Leaves - 60g
Balsamic Reduction - 22,5ml

Download the Recipe

Serves 4

OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,3L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 5-7 minutes. Add in the rice, grated garlic, paprika and stir until coated, 1-2 minutes. 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 until the rice is cooked al dente, 25-30 minutes.
TOASTED NUTS & CRISPY SAGE
When the risotto has 10 minutes remaining, place the pecan nuts in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside to cool. Return the pan to medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on 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.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of olive oil, seasoning, and ½ the balsamic reduction (to taste).
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast butternut pieces. Top with the remaining balsamic reduction, the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pecan nuts, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef!