Roast Butternut Risotto
For the butternut:
500g peeled and diced butternut or pumpkin
Salt and pepper
1 Tbs honey
2 Tbs olive oil
1 Tbs chopped thyme
For the risotto:
2 Tbs olive Oil
1 Tbs butter
1 onion, finely chopped
1 garlic clove, chopped
1 cup risotto rice
125ml white wine
1L hot vegetable stock
½ cup grated Parmesan or Pecorino
Preheat oven to 180C.
Place the butternut onto a baking tray, then season with salt and pepper.
Mix together the honey, olive oil and thyme, then pour over the pumpkin and toss well to coat.
Roast in the oven for 30 minutes or until the pumpkin is cooked through and golden around the edges.
In a clean pan, melt butter and olive oil, then add the onions and sauté until translucent.
Add garlic and risotto rice and stir over high heat for one minute to coat the rice granules in oil.
Add the wine, and allow to simmer until the wine is completely reduced.
Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
Mash half of the roasted butternut.
Once rice is tender, stir in the mashed pumpkin and Parmesan, then season to taste. You may need to add a little extra stock to loosen the risotto.
Remove from the heat, serve in bowls topped with the remaining pumpkin and some extra grated Parmesan.