eCook Meal
Butternut & Burnt Butter Risotto
with sage, pecan nuts & balsamic reduction
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.24
for 4 servings · R71.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Balsamic Reduction needs 30 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 12% of packR9.60
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Fresh Sage needs 30 gRosemary and Sage Grind 60 g 60 g at R50.99 · 50% of packR25.50
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Grated Italian-style Hard Cheese needs 250 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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White Wine needs 250 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
Not in the Woolies basket — source these elsewhere:
- NOMU Vegetable Stock
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut & Burnt Butter Risotto?
The preparation time for Butternut & Burnt Butter Risotto with sage, pecan nuts & balsamic reduction is between 20 and 35 minutes.
What is the total time required to make Butternut & Burnt Butter Risotto with sage, pecan nuts & balsamic reduction?
The total time required to make Butternut & Burnt Butter Risotto with sage, pecan nuts & balsamic reduction is between 40 and 55 minutes.
How many servings does Butternut & Burnt Butter Risotto provide?
4 servings
What are the main ingredients in Butternut & Burnt Butter Risotto?
Balsamic Reduction, Butternut, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Vegetable Stock, Onion, Paprika, Pecan Nut, Risotto Rice, White Wine
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?
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. 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). 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! 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. 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?
Balsamic Reduction, Butternut, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Vegetable Stock, Onion, Paprika, Pecan Nut, Risotto Rice, White Wine
How many calories does Butternut & Burnt Butter Risotto have?
861 calories
How much fat content does Butternut & Burnt Butter Risotto have?
grams