Less than 1 hour
- 2 small (550g) butternuts
- Salt and milled pepper
- 2 Tbsp (30ml) olive oil blend + extra for sautéing
- 2 onions, chopped
- 4 cloves garlic, chopped
- 6 fresh sage leaves + extra fried leaves for serving
- 1 cup (200g) arborio (risotto) rice
- Pinch allspice
- ½ tsp (3ml) ground cumin
- 1 cup (250ml) dry white wine
- 4 cups (1L) chicken stock
- 2 cups (125g) finely grated gruyere cheese (parmesan will work too)
- ⅓ cup (80g) mixed pumpkin seeds and raw almonds, toasted and chopped
- Preheat oven to 200°C.
- Slice butternut lengthwise into 3cm-wide wedges and remove seeds.
- Place on a roasting tray, season and drizzle with oil. Set aside.
- Heat a glug of oil in an ovenproof pan and sauté onion gently for 8 minutes until translucent.
- Add garlic, sage, rice and spices, and fry for 3-4 minutes.
- Pour in wine and cook while stirring for 4 minutes until reduced almost completely.
- Add stock, season and cover.
- Bake risotto dish and butternut in the same oven for about 30 minutes until rice has absorbed almost all the liquid and butternut is tender and browned.
- Remove both from oven and stir risotto with a metal spoon to release the starch (this will create a creamy sauce).
- Stir half the cheese through risotto.
- Serve risotto topped with butternut wedges, and scattered with remaining cheese, crispy sage leaves and chopped seeds and nuts.