March 13, 2012 in Uncategorized
Roasted butternut and sage risotto with crispy bacon
For a vegetarian option, replace bacon with some crumbled creamy blue cheese, nom nom!
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
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.
TIP: reserve some roasted butternut for garnishing