This recipe uses coriander leaves, but sage is just as good with butternut, so try that as a variation.
1 large butternut, peeled and cut into largish cubes
1 clove garlic, crushed
10ml fresh coriander leaves, chopped
1 onion, chopped
250ml arborio rice
250ml white wine
750ml vegetable stock
Pine nuts to serve
Parmesan cheese, grated, to serve
- In a large bowl, mix up about 25ml olive oil with the garlic and chopped coriander leaves.
- Toss the butternut cubes in this until they are well coated, then place them on a baking tray in the oven for about 45 minutes until soft right through and just starting to darken along the edges.
- Cut the cooked butternut into smaller cubes (when it is cool enough to handle, obviously!). Don't worry if some pieces get a little mushy. If any little bits got stuck to the baking tray, rescue them - you're going to want those babies in the risotto, too - they have a wonderful toffee-ish taste!
- Heat 15ml of the butter and another 25ml oil in a heavy-bottomed frying pan and saute the onion until it softens and becomes translucent.
- Add the rice and stir until the grains are coated and shiny looking.
- Add the wine and stir until the liquid has been absorbed.
- Now add the stock. The proper way to do this is to add a little stock at first and then keep adding a little at a time as it is absorbed by the rice. I tend to just add the whole lot in one go... because I'm a lazy Philistine.
- Simmer until done. Don't let the rice cook for too long - it is supposed to be al dente, like pasta.
- Remove from the heat and stir in the butternut and the rest of the butter.
- Place into serving bowls and top with a sprinkling of pine nuts, a little Parmesan cheese, a twist of black pepper and the rest of the coriander leaves.