Butternut risotto

Name: Butternut risotto
Ingredients: 25 g Butter; 2 Tbsp Olive oil; 1 Onion, small, diced; 1 cup Risotto rice, good quality (see above) (Main); 2 cups Butternut, peeled and diced (1cm dice), about 500g (Main); 4 cups Water, boiling; ¼ cup Dry white wine; ½ cup Parmesan cheese, freshly grated

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Servings: 4

Cost: $12.18 /serving

Author : Kathy Paterson

butternut risotto good

Ingredients

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25 g Butter2 Tbsp Olive oil1 Onion, small, diced1 cup Risotto rice, good quality (see above) (Main)2 cups Butternut, peeled and diced (1cm dice), about 500 grams (Main)4 cups Water, boiling¼ cup Dry white wine½ cup Parmesan cheese, freshly grated

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Instructions

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Step 1

Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.

Step 2

Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).

Step 3

Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.

Step 4

Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.