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 lemon juice, toasted pecans, fresh parsley and get ready for some, “You’ve outdone yourself with dinner tonight, Chef!”
Serving guide
Choose your portion size.
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the 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 ½ 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, ¾ of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a drizzle of lemon juice (to taste). Garnish with the parsley and the pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the 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 ½ 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, ¾ of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a drizzle of lemon juice (to taste). Garnish with the parsley and the pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.2L [1.6L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the 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 ½ 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, ¾ of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a drizzle of lemon juice (to taste). Garnish with the parsley and the pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.2L [1.6L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the 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 ½ 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, ¾ of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a drizzle of lemon juice (to taste). Garnish with the parsley and the pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.30
for 4 servings · R66.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Pecan Nuts needs 80 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 36% of packR27.27
-
White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
-
Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut Risotto?
The preparation time for Butternut Risotto with cashew nut cream cheese & pecans is between 30 and 45 minutes.
What is the total time required to make Butternut Risotto with cashew nut cream cheese & pecans?
The total time required to make Butternut Risotto with cashew nut cream cheese & pecans is between 45 and 60 minutes.
How many servings does Butternut Risotto provide?
4 servings
What are the main ingredients in Butternut Risotto?
Butternut, Cashew Nut Cream Cheese, Lemon Juice, NOMU Italian Rub, Nutritional Yeast, Onion, Parsley, Pecan Nut, Risotto Rice, Spinach, Vegetable Stock, White Wine
What is the nutritional information of Butternut Risotto?
Calories: 877, Carbs: 127 grams, Fat: grams, Protein: 21.4 grams, Sugar: 18.8 grams, Salt: 1272 grams
How do I prepare Butternut Risotto?
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 ½ 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, ¾ of the nutritional yeast, the spinach and season. BUTTERNUT FORGET: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). FANCY DINNER: Dish up a generous helping of the butternut risotto, scatter over the remaining roasted butternut, and a drizzle of lemon juice (to taste). Garnish with the parsley and the pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef! READY THE RISOTTO: Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the 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.
What should be prepared from my kitchen to make Butternut Risotto?
Butternut, Cashew Nut Cream Cheese, Lemon Juice, NOMU Italian Rub, Nutritional Yeast, Onion, Parsley, Pecan Nut, Risotto Rice, Spinach, Vegetable Stock, White Wine
How many calories does Butternut Risotto have?
877 calories
How much fat content does Butternut Risotto have?
grams