Use good quality rice to ensure this creamy, comforting dish cooks to perfection. We use Ferron risotto rice, carnaroli or vialone nano available at sabato.co.nz and speciality food stores.
Ingredients
| 25 g | Butter |
| 2 Tbsp | Olive oil |
| 1 | Onion, small, diced |
| 1 cup | Risotto rice, good quality (see above) (Main) |
| 2 cups | Butternut, peeled and diced (1cm dice), about 500g (Main) |
| 4 cups | Water, boiling |
| ¼ cup | Dry white wine |
| ½ cup | Parmesan cheese, freshly grated |
AdvertisementAdvertise with NZME.
Directions
- Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.
- Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).
- Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.
- Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.
