Cheat's Butternut Risotto
Pick n Pay - Jun 22nd, 09:14
Sweet, roasted butternut bulks up this classic risotto.
1 PnP butternut, peeled and chopped
4 cloves garlic, crushed
45 ml PnP canola oil
1 dash salt and milled pepper
30 ml PnP butter
1 small PnP onion, finely diced
2 sprig thyme, leaves picked
375 ml uncooked white rice
500 ml PnP milk
500 ml vegetable stock, plus extra if needed
50 grams parmesan, grated
1 handful PnP basil, fresh
Heat oven to 200°C.
Toss butternut and garlic in half the oil and season.
Arrange on a baking tray and roast for 30 minutes or until golden-brown, tossing occasionally.
Remove, cool slightly and mash butternut with a fork. Set aside.
Heat a medium pan and add remaining oil and half the butter.
Sauté onion and thyme for 2-3 minutes until onion is translucent.
Stir in rice and cook for 5 minutes, then reduce heat.
Heat milk and stock together in a separate pot until combined.
Add a ladle at a time to rice until stock is absorbed, stirring gently after each addition.
Repeat until all stock is used.
Add mashed butternut about 15 minutes into the cooking time.
Cook for 5 minutes then stir through parmesan.
Season well and add more stock if needed – note it should have a soft porridge-like texture.
Fry basil lightly in a glug of oil.
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