Butternut risotto

Butternut risotto

Tags

Rice
risotto

Cook

Ingredients

  • 2 leeks, sliced
  • 6 garlic cloves, sliced
  • 8 sage leaves, chopped
  • 1 cup arborio
  • 2 cups butternut squash, cubed
  • ¼ cup white wine
  • 5 cups vegetable stock
  • ½ tsp salt
  • ⅛ tsp white pepper
  • ½ tsp nutmeg
  • 2–3 handfuls baby spinach
  • ⅓ cup vegan parmesan
  • ½ cup pecan halves
  • 1 tbsp real maple syrup
  • ¼ tsp salt

Steps

  1. Toss the butternut squash with olive oil, salt and pepper.
  2. Toss the pecans with the maple syrup and salt, place on a separate tray.
  3. Roast in a 200°C oven on a lined tray until caramelized and tender 25-30 minutes.
  4. Meanwhile in the wok, heat oil over medium and add the leeks.
  5. Sauté until tender, covering with the lid for a few minutes to let them steam a bit.
  6. Add garlic and sage, sauté until fragrant.
  7. Add the rice and sauté 1 minute, stirring. Add a splash of white wine, and cook this off.
  8. Pour the tomato stock into the skillet, one ladle at a time. Stirring continuously.
  9. Once butternut squash is cooked lower the oven to 180°C.
  10. Place the pecans on the middle rack for 7 minutes, then remove and stir.
  11. Continue roasting 3-7 minutes, until golden and caramelized.
  12. Once risotto is finished stir in the butternut, spinach, cheese and butter.