Butternut, Rosemary and Parmesan Risotto
I prepared this dish about a year ago and had yet to share it.
It’s an excellent meal for the winter, in my opinion. Last year, I made it for Christmas. This risotto is festive, and is especially good for vegetarians!
It’s creamy, and the sweetness of the butternut is nicely balanced by the saltiness of the parmesan and the aroma of the rosemary.
It goes well with a glass of white wine.
On another side, I recently launched my first podcast. It’s in the site’s ‘Light-hearted’ section. It’s about tattoos, and I did it with two guests.
Butternut, rosemary and parmesan risotto
Perfect dish for a cold night
Servings: 4 people
Ingredients
- 1/2 Butternut
- Herbes de Provence
- Olive oil
- 1/2 Onion
- 200 gr Arborio rice
- 75 cL Vegetable stock
- 125 mL Light cream
- Rosemary
- Parmesan
- Salt
- Pepper
- 125 mL Dry white wine
Instructions
- Cut the butternut in half.
- Trim the ends of the half-butternut, peel it and cut it into pieces. Transfer the pieces to a baking sheet covered with baking paper, drizzle with olive oil, sprinkle with Herbes de Provence and bake for 25 minutes at 180°c (350°f), stirring the pieces halfway through.
- Meanwhile, in a saucepan, cook the onion in 1 tablespoon olive oil for 2 to 3 minutes.
- Add the rice and cook for another 2 to 3 minutes until just golden.
- Pour in the white wine and cook for a few minutes over medium heat until it is absorbed by the rice.
- Add 500 mL of vegetable stock, 2 to 3 sprigs of rosemary, stir and bring to a boil, then cook over medium heat, stirring regularly so that the rice does not stick and the liquid is well absorbed by the rice.
- Add the remaining 250 ml of broth when the liquid has been absorbed, stir and continue cooking.
- When cooked, remove from heat and remove rosemary.
- Blend the butternut with 3 to 4 tablespoons of liquid cream until creamy. There are still some pieces left.
- Add the butternut purée and the liquid cream to the rice and put it back on the heat for a few minutes to warm it up.
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