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    26 June 2024

    The Best Risotto You’ll Ever Taste

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    As the cold winds begin to whistle and frost dust the windowsills, there’s an undeniable charm in retreating to the warmth of the kitchen. This winter, transform your culinary repertoire with a dish that epitomises comfort: Roasted Butternut Pumpkin and Sage Risotto. This recipe is not only a celebration of seasonal produce but also a testament to the magic that happens when simple ingredients come together to create something truly extraordinary.


    1 medium butternut pumpkin, peeled and cubed

    2 tbsp olive oil

    Salt and pepper, to taste

    1 small onion, finely chopped

    2 cloves garlic, minced

    1 cup Arborio rice

    1/2 cup dry white wine

    4 cups vegetable broth, kept warm

    1/2 cup grated Parmesan cheese

    2 tbsp butter

    Fresh sage leaves, for garnish


    Roasting the Butternut Pumpkin


    • Preheat your oven to 200°C. Toss the butternut pumpkin cubes with olive oil, salt, and pepper.
    • Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelised. The roasting process enhances the natural sweetness of the squash, adding depth to the risotto.

    Preparing the Risotto Base

    • In a large saucepan, heat a bit of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
    • Add the minced garlic and cook for an additional minute, infusing the oil with its aromatic essence.

    Cooking the Arborio Rice

    • Stir in the Arborio rice, ensuring each grain is coated with the oil and lightly toasted. This step is crucial for achieving the creamy texture that defines a perfect risotto.
    • Pour in the dry white wine, stirring continuously until it is fully absorbed by the rice. The wine adds a subtle acidity that balances the richness of the dish.

    Incorporating the Broth

    • Begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding the next. This slow addition of liquid is key to developing the risotto’s luxurious, creamy consistency.

    Bringing It All Together

    • Once the rice is creamy and cooked through, gently fold in the roasted butternut pumpkin. The vibrant orange cubes not only add a beautiful visual contrast but also burst with flavour in every bite.
    • Stir in the grated Parmesan cheese and butter, enhancing the dish with a rich, savoury finish. Season with salt and pepper to taste.

    Garnishing and Serving

    • Serve the risotto hot, garnished with fresh sage leaves. The earthy aroma of sage complements the sweetness of the butternut pumpkin and the creaminess of the risotto, creating a harmonious balance of flavours.

    … And enjoy!

    As you embrace the winter months, let this Roasted Butternut Pumpkin and Sage Risotto be your go-to recipe for warmth and comfort.

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