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Oven-roasted winter vegetable risotto

September 9, 2015 (Last Updated: January 11, 2019)

TO DRINK: Creation’s grassy, fullbodied sauvignon blanc/semillon blend.

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Oven-roasted winter vegetable risotto

Serves: 6

Cooking Time: 1 hour 30 mins

Ingredients

VEGETABLES
1 cauliflower, florets separated
Crunchy Thai salad
Grilled linefish with chilli and ginger
1 butternut, peeled and diced
45ml (3 tbsp) olive/avocado oil
30ml (2 tbsp) lemon juice
4 sprigs fresh thyme
salt and freshly ground black pepper, to taste
RISOTTO
15ml (1 tbsp) butter
45ml (2 tbsp) olive/avocado oil
3 shallots or small onions, finely chopped
500ml (2 cups) dry white wine
500g Arborio rice
1,2 litres good chicken stock, hot
170ml (? cup) yellow sultanas
125ml (½ cup) fresh sage leaves
250ml (1 cup) Parmesan, freshly grated, plus shavings to serve
30ml (2 tbsp) mascarpone
125ml (½ cup) pine nuts, toasted

Instructions

Preheat the oven to 180°C.

For the vegetables, place the cauliflower and butternut in a roasting tray and toss with the oil, lemon juice and thyme. Season and roast until cooked and golden, about 20 minutes. Remove from the oven when done and set aside until needed.

For the risotto, heat the butter and 30ml of the oil in a large pan on medium heat and sauté the shallots until soft and translucent, about 10 minutes. Add 150ml of the wine and the rice and stir until the rice is well coated. Add another 150ml of the wine and stir until absorbed.

Add the stock one ladle at a time, stirring until the liquid is absorbed before adding the next ladle. Once all the stock has been absorbed the rice should be al dente, about 30 minutes.

While making the risotto, boil the remaining wine in a saucepan and add the sultanas. Turn off the heat, cover, and leave to stand for 10 minutes, then drain.

Heat the remaining 15ml (1 tbsp) oil in a pan and fry the sage until crispy.

Once the risotto is cooked, stir in the Parmesan, mascarpone, sultanas and half the roasted vegetables.

Serve the risotto with the remaining vegetables, garnished with the Parmesan shavings, crispy sage leaves and toasted pine nuts.