1 butternut, peeled and cut into 2cm cubes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste
30g butter
100ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves garlic, finely chopped
300g Arborio rice
250ml white wine
1 litre prepared NOMU Vegetable Stock
1 handful fresh sage leaves
1 tsp NOMU One for All Grinder
Pinch NOMU Ground Nutmeg
200g soft, young Taleggio cheese (mature Taleggio is too hard)
Preheat the oven to 180°C
Place the butternut on a baking tray, drizzle with Olive Oil, season with salt and pepper and roast in the oven until tender and caramelised.
Heat the butter and olive oil in a heavy-based pot or saucepan over medium heat and gently sauté the chopped onion until soft and translucent, but not browned. Add the garlic followed by the rice and cook until the grains of rice have become translucent around the edges. Add the wine and simmer until all the alcohol has evaporated.
Turn down the heat and begin adding the hot stock one ladle at a time, only adding more once the rice has absorbed the liquid. Season during cooking, but be careful not to add too much salt if your stock is fairly salty. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep tasting the rice throughout the cooking process until the rice has become tender.
Fold in the sage leaves, roasted butternut and nutmeg towards the end of cooking. Just before serving the risotto fold in the ripped or cubed Taleggio which will gently melt into the risotto. Season with freshly ground pepper and serve immediately in warmed bowls.
Note: If you can’t find Taleggio, a young brie with the rind removed is just as delicious.
1 butternut, peeled and cut into 2cm cubes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste
30g butter
100ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves garlic, finely chopped
300g Arborio rice
250ml white wine
1 litre prepared NOMU Vegetable Stock
1 handful fresh sage leaves
1 tsp NOMU One for All Grinder
Pinch NOMU Ground Nutmeg
200g soft, young Taleggio cheese (mature Taleggio is too hard)
Preheat the oven to 180°C
Place the butternut on a baking tray, drizzle with Olive Oil, season with salt and pepper and roast in the oven until tender and caramelised.
Heat the butter and olive oil in a heavy-based pot or saucepan over medium heat and gently sauté the chopped onion until soft and translucent, but not browned. Add the garlic followed by the rice and cook until the grains of rice have become translucent around the edges. Add the wine and simmer until all the alcohol has evaporated.
Turn down the heat and begin adding the hot stock one ladle at a time, only adding more once the rice has absorbed the liquid. Season during cooking, but be careful not to add too much salt if your stock is fairly salty. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep tasting the rice throughout the cooking process until the rice has become tender.
Fold in the sage leaves, roasted butternut and nutmeg towards the end of cooking. Just before serving the risotto fold in the ripped or cubed Taleggio which will gently melt into the risotto. Season with freshly ground pepper and serve immediately in warmed bowls.
Note: If you can’t find Taleggio, a young brie with the rind removed is just as delicious.
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