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Roasted Butternut and Parmesan Risotto


Roasted Butternut and Parmesan Risotto

Creamy butternut risotto with a hint of earthy flavours and spices is pure magic. Beautiful comfort food to enjoy with good people and good wine. The richness of this dish screams for wood – a wooded Chenin Blanc with an acidic edge would do the trick, or a fruity oaked Chardonnay.
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 6


  • 1 Large butternut
  • 1 Medium onion
  • 3 cloves Garlic
  • 1 cup Butter
  • 2 L Chicken stock
  • 200 g Parmesan
  • 1 cup Sage leaves
  • 2 tbsp Pine nuts
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 3 tbsp Soft brown sugar
  • 1 ½ cups Arborio rice


  • Peel and de-seed butternut. Put peel and seeds into chicken stock and bring to the boil.
  • Roughly chop the butternut, and put onto a baking tray. Dab with a little butter, season with cinnamon, nutmeg and brown sugar, and a little salt and pepper.
  • Place in a 180°C oven and roast until butternut is soft and begins to caramelise.
  • Finely chop the onions and garlic; sweat in a little butter in a saucepan until soft and translucent.
  • Add the rice and stir for a couple of minutes. Fry the rice until it is translucent.
  • Strain the chicken stock and pour a ladle full at a time onto the rice, stirring occasionally. Continue this process until all the liquid is used and the rice is cooked.
  • Remove from heat and add the roasted butternut and Parmesan; season to taste.
  • To serve, heat a little butter in a pan, add the pine nuts and sage leaves and fry until the sage is crisp and the pine nuts are golden brown.
  • Pour over the risotto and garnish liberally with shaved Parmesan.
Keyword Butternut, Italian, Risotto

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