Roasted butternut and sage risotto with crispy bacon
March 13, 2012 in Pasta, Uncategorized, vegetables
Butternut and sage risotto with crispy bacon
Author: Carey Erasmus
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 500 g butternut cubes
- 6 sage leaves
- olive oil
- 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
- 45 ml grated parmesan
- 2 T (30 ml) butter
- 12 sage leaves
Instructions
- Preheat the oven to 200 degrees celcius
- 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 (+- 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 +- 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.
