Butternut Risotto with Crumbed Gorgonzola Recipe

Butternut Risotto with Crumbed Gorgonzola Photo: Jackie Cameron

“For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.”

— Jackie Cameron

Butternut Risotto with Crumbed Gorgonzola Recipe

Yields: 4

Ingredients:

• 35g salted Butter

• 30ml sunflower Oil

• 160g Onion, chopped

• 2 (8g) Garlic, crushed

• 160g Risotto Rice

• 250ml White Wine

• Vegetable Stock

• 1kg well roasted and pureed Butternut

Extras:

• Gorgonzola to taste

• Pine Kernels or Nuts to taste

• Olive Oil for a light drizzle

Vegetable Stock:

• As per Pea risotto recipe.

Method:

1. Before you start making the risotto make sure vegetable stock is on the heat.

2. In a heavy based pot place the butter and oil amount.

3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.

4. Add the risotto; make sure all the granules are covered with a layer of oil.

5. Add the white wine, stirring all the time till the liquid is reduced.

6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.

7. Finish with hot butternut puree, season very well and serve with extras.

Please post your comments and any food-related questions below. I look forward to hearing from you.