eCook Meal
Warwick’s Butternut & Sage Risotto
with burnt butter, pumpkin seeds & balsamic vinegar
A subtle balance of sweet and salty, this meal will fill your belly and warm your soul. A cheesy risotto is swirled with succulent mashed butternut, doused with decadent 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 out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 3-4 minutes until softened. Then, add in 30g of butter. Once foaming, add in the rice and grated Garlic and stir for 30-60 seconds until coated. 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 for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 40g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some 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 to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast Butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, 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 out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 4-5 minutes until softened. Then, add in 60g of butter. Once foaming, add in the rice and grated Garlic and stir for 30-60 seconds until coated. 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 for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some 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 to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast Butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, 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 out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 4-5 minutes until softened. Then, add in 60g of butter. Once foaming, add in the rice and grated Garlic and stir for 30-60 seconds until coated. 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 for 20-25 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some 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 to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast Butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, 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 out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,5L of boiling water. Place a large pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 5-7 minutes until softened. Then, add in 120g of butter. Once foaming, add in the rice and grated Garlic and stir for 30-60 seconds until coated. 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 for 25-30 minutes until the rice is cooked al dente.
POP THE SEEDS & CRISP THE SAGE
When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 100g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some 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 to taste and remove from the heat.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT RISOTTO
Dish up a generous mound of risotto and scatter with the remaining roast Butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, 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
R189.62
for 4 servings · R47.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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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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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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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White Wine needs 250 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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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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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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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Vegetable Stock needs 80 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 16% of packR6.40
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Warwick’s Butternut & Sage Risotto?
The preparation time for Warwick’s Butternut & Sage Risotto with burnt butter, pumpkin seeds & balsamic vinegar is between 20 and 35 minutes.
What is the total time required to make Warwick’s Butternut & Sage Risotto with burnt butter, pumpkin seeds & balsamic vinegar?
The total time required to make Warwick’s Butternut & Sage Risotto with burnt butter, pumpkin seeds & balsamic vinegar is between 40 and 55 minutes.
How many servings does Warwick’s Butternut & Sage Risotto provide?
4 servings
What are the main ingredients in Warwick’s Butternut & Sage Risotto?
Arborio Rice, Balsamic Vinegar, Butternut, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Pumpkin Seeds, Vegetable Stock, White Wine
What is the nutritional information of Warwick’s Butternut & Sage Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Warwick’s Butternut & Sage Risotto?
GO RISOTTO!: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until softened. Then, add in 60g of butter. Once foaming, add in the rice and grated garlic and stir for 30-60 seconds until coated. 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 for 20-25 minutes until the rice is cooked al dente. JUST ONE MORE THING…: Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste. DECADENT RISOTTO: Dish up a generous mound of risotto and scatter with the remaining roast butternut. Top with the crispy sage leaves and drizzle over the sage butter to taste. Scatter with the toasted pumpkin seeds, sprinkle over the remaining cheese, and side with the dressed leaves. You’re a natural, Chef! POP THE SEEDS & CRISP THE SAGE: When the risotto has 10 minutes remaining, place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow to drain on some paper towel. Reserve the sage-infused butter for serving. OVEN-CARAMELISED BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 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 to taste and remove from the heat.
What should be prepared from my kitchen to make Warwick’s Butternut & Sage Risotto?
Arborio Rice, Balsamic Vinegar, Butternut, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Pumpkin Seeds, Vegetable Stock, White Wine
How many calories does Warwick’s Butternut & Sage Risotto have?
calories
How much fat content does Warwick’s Butternut & Sage Risotto have?
grams