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Recipes >> Veggie and Vegetable Recipes > Butternut Risotto

Butternut Risotto

Butternut Risotto
Prep Time
15 Mins
Cook Time

40 Mins
Serves

4
it's time to make risotto for fall and that means butternut squash risott.The sage leaves release a mellow smokiness that nicely complements the sweet cheesy butternut squash.
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Source:  Nighat Nadeem
1 Ratings
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Ingredients

  • Extra virgin olive oil 4 tbsp
  • Leeks, trimmed & sliced 2
  • Garlic cloves, chopped 2
  • Red chilli, sliced 1
  • Fresh rosemary, chopped 1 tbsp
  • Fresh sage, chopped 1 tbsp
  • Arborio rice 225 gms
  • Vegetable stock 1 litre
  • Butternut squash, peeled & chopped 450 gms
  • Gruyere cheese, grated 125 gms
  • Double cream 4 tbsp
  • Salt & pepper to taste
  • Small fresh rosemary sprigs to garnish
  • Gruyere shaving to garnish

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Cooking Directions

  1. Heat oil in large saucepan, add leeks, garlic, chilli, rosemary and sage and cook for five minutes until soft.

  2. Add rice and stir over a medium heat until absorbed.

  3. Gradually add remaining stock, a ladleful at a time, stirring occasionally, making sure each addition is absorbed before adding the next.

  4. Continue until the rice is tender and all the stock absorbed, about 25 minutes.

  5. Remove from heat and stir in 100 gms of Gruyere cheese and cream.

  6. Cover and allow to stand for five minutes. Season to taste.

  7. Top with remaining Gruyere cheese and a dash of black pepper.

  8. Garnish with rosemary sprigs and Gruyere shavings.

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