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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 squash
- 1 onion
- 7 oz arborio rice
- 1.4 oz Grana Padano cheese
- 1.4 oz 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 750 ml of water and dissolve the stock cube in it.
Peel and chop the onion. Rinse the butternut squash and cut half of it into small cubes without the skin or seeds, to obtain around 10.5 oz.
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 minutes. 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 Grana Padano, season with salt and pepper, and stir to combine.
Sprinkle with pumpkin seeds.