Butternut Risotto

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

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
Photo of Butternut Risotto
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 1kg

  • NOMU Italian Rub - 40ml

  • Vegetable Stock - 20ml

  • Onions - 2

  • Risotto Rice - 400ml

  • White Wine - 125ml

  • Pecan Nuts - 80g

  • Cashew Nut Cream Cheese - 125ml

  • Nutritional Yeast - 60ml

  • Spinach - 80g

  • Lemon - 1

  • Fresh Parsley - 10g

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