For a vegetarian option, replace bacon with some crumbled creamy blue cheese.
What you’ll need
500 g butternut cubes
6 sage leaves
Salt and pepper
250 g streaky bacon
3 T (45 ml) butter
1 onion, finely chopped
1 clove garlic, crushed
1 c (250 ml) arborio rice
1 L vegetable stock
3 T (45 ml) grated parmesan
2 T (30 ml) butter
12 sage leaves
What you’ll do
Preheat the oven to 200C
Place butternut and sage leaves onto a baking tray, drizzle with oil and season.
Bake for 30 minutes.
Blitz butternut in a food processor until smooth.
Grill the bacon on both sides until crispy. Set aside.
Heat the butter and saute the onion and garlic until soft and fragrant.
Add the rice and stir until well coated in melted butter.
Over moderate heat, add stock slowly, 1 ladleful at a time until stock has absorbed each time.
When all the stock has been absorbed and rice is cooked (about 12-15 minutes), add the butternut puree and parmesan cheese, mix well. Season to taste.
For crispy sage garnish, heat the butter until bubbling, add sage and fry for about 2 minutes or until crispy.
Roughly chop the bacon.
Serve butternut risotto with crispy bacon, sage and some grated parmesan.
Optional, drizzle with a little parmesan infused olive oil.
TIP: reserve some roasted butternut for garnishing.
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
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