Recipe

Oven Baked Butternut Risotto with Citrus

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Oven Baked Butternut Risotto with Citrus

A true classic combination with an Italian twist and shake warming butternut risotto paired with roasted pumpkin seeds and orange zest and cream.




Ingredients to serve 2

  • 500g x Butternut Chunks
  • ½ x Onion - diced
  • 2 cloves x Garlic - peeled and chopped
  • 5g x Sage - leaves pulled from stem
  • 50ml x White Wine
  • 100g x Aborio rice
  • 50g x Mascarpone
  • 40g x Parmesan - grated
  • 20g x Pumpkin Seeds
  • ½ x Orange - zested then halved for juicing
  • 2-3 cups x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1kg x Butternut Chunks
  • 1 x Onion - diced
  • 4 cloves x Garlic - peeled and chopped
  • 10g x Sage - leaves pulled from stem
  • 100ml x White Wine
  • 200g x Aborio rice
  • 100g x Mascarpone
  • 80g x Parmesan - grated
  • 40g x Pumpkin Seeds
  • 1 x Orange - zested then halved for juicing
  • 4-6 cups x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Small dice 200g butternut for 4 servings and 100g Butternut for 2 servings. Whisk together some of your orange juice and mascarpone and season with salt and pepper - reserve to serve.

Washing Instruction

Wash your hands and orange well. Rinse your sage thoroughly and drain on paper towel.

Gino's Tip

The first thing to attend to is your butternut, so get it in the oven before you do anything else so that it will be roasted just as you’re finishing your risotto rice.

Step 1 - Roasted Squash

Toss your large chunked butternut in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 20 minutes, remove your foil, sprinkle over your pumpkin seeds and continue roasting for 5-10 minutes until your butternut is lightly browned and your pumpkin seeds have toasted.

Step 2 - Risotto

Heat a large casserole pan over med-high heat. Add a glug of olive oil and fry your diced onion, chopped garlic and small diced butternut for 3-4 minutes until soft. Now add your arborio rice and cook until the rice looks translucent. Proceed to add your white wine, cook for 1-2 minutes then add half a cup of water and bring the liquid to the boil. Reduce your heat to medium and cook while stirring regularly, until the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness continue the process by adding more water. Lastly, fold in half of your parmesan and cook for 1-2 minutes. Season to taste with salt and pepper

Step 3 - Citrus, Sage Butter

In a small frying pan heat up your butter until it froths with a bit of olive oil then add your orange zest and sage leaves, cook for 1-2 minutes, remove your pan from the heat and squeeze in your remaining orange juice. Season lightly with salt and pepper.

TO SERVE

Divide your risotto amongst your servings, top with your roasted squash, citrus and sage butter, remaining grated parmesan and citrus crema.