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Butternut and sage risotto
Mantecare! The art of a good risotto lies in the final blend (mantecare in Italian)! This is a colourful dish that combines the softness of risotto, the crunch of pumpkin seeds and the sweetness of butternut. Make a soup with the rest of the butternut.
Ingredients - for 4 people
- 1 butternut
- 1 onion
- 200g arborio rice
- 40g grana padano cheese
- 40g pumpkin seeds
- 4 sage leaves
- olive oil
- 1 stock cube (vegetable or poultry)
- 2 tbsp cream or a knob of butter
- Salt and pepper
Preparation
- Heat 75cl of water and dissolve the stock cube in it.
- Peel and chop the onion. Rinse the butternut and cut half of it into small cubes without the skin or seeds, to obtain around 300g.
- Heat a little oil in a frying pan or wok. Add the onion and sauté for 5 minutes. Add the diced butternut and sage and cook for a further 5 mins. Add the rice and stir.
- When the rice becomes translucent, pour in a ladleful of stock and stir. When the rice has absorbed everything, add another ladleful of stock. Repeat this process, stirring often, until the rice is cooked (check by tasting).
- Toast the pumpkin seeds for a few minutes in a non-stick frying pan until dry. Remove the risotto from the heat, add the cream or butter and Parmesan, season with salt and pepper and stir to combine.
- Sprinkle with pumpkin seeds.