What are the main ingredients in Butternut Risotto?

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

What is the nutritional information of Butternut Risotto?

Calories: 771, Carbs: 121 grams, Fat: grams, Protein: 20.4 grams, Sugar: 16.8 grams, Salt: 655 grams

How do I prepare Butternut Risotto?

FANCY DINNER: Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef! FOR THE FLAVOUR: When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3⁄4 of the nutritional yeast, the rinsed spinach, and seasoning. GOLDEN PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE 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, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). 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. Remove from the heat and season. Loosen with a splash of warm water if too thick. BUTTERNUT FORGET: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

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

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

Butternut Risotto

Name: Butternut Risotto
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

NOMU Italian Rub-spiced butternut mash is swirled through risotto rice, together with a rich white wine & vegetable stock, spinach and cashew nut cream cheese. Add a squeeze of lemon, toasted pecans & fresh parsley, and get ready for some, “You’ve outdone yourself with dinner tonight, Chef!”

Butternut Risotto

with cashew nut cream cheese & pecan nuts

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Cashew Nut Cream Cheese
Fresh Parsley
Lemon
NOMU Italian Rub
Nutritional Yeast
Onion
Onions
Pecan Nuts
Risotto Rice
Spinach
Vegetable Stock
White Wine

From your kitchen:

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

Serves 1

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). 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. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3⁄4 of the nutritional yeast, the rinsed spinach, and seasoning.
FANCY DINNER
Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!

Butternut - 250g
NOMU Italian Rub - 10ml
Vegetable Stock - 5ml
Onion - 1
Risotto Rice - 100ml
White Wine - 30ml
Pecan Nuts - 20g
Cashew Nut Cream Cheese - 30ml
Nutritional Yeast - 15ml
Spinach - 20g
Lemon - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE 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, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). 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. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3⁄4 of the nutritional yeast, the rinsed spinach, and seasoning.
FANCY DINNER
Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!

Butternut - 500g
NOMU Italian Rub - 20ml
Vegetable Stock - 10ml
Onion - 1
Risotto Rice - 200ml
White Wine - 60ml
Pecan Nuts - 40g
Cashew Nut Cream Cheese - 60ml
Nutritional Yeast - 30ml
Spinach - 40g
Lemon - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). 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. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3⁄4 of the nutritional yeast, the rinsed spinach, and seasoning.
FANCY DINNER
Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!

Butternut - 750g
NOMU Italian Rub - 30ml
Vegetable Stock - 15ml
Onions - 2
Risotto Rice - 300ml
White Wine - 90ml
Pecan Nuts - 60g
Cashew Nut Cream Cheese - 90ml
Nutritional Yeast - 45ml
Spinach - 60g
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 4

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1,6L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). 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. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3⁄4 of the nutritional yeast, the rinsed spinach, and seasoning.
FANCY DINNER
Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!