Leek & Butternut Risotto with Walnut & Sage Crumb Recipe
A creamy butternut squash and leek risotto, infused with soft garlic, cheese, and a touch of white wine. The dish features oven-roasted butternut squash and sautéed leeks, all crowned with a crispy walnut and sage crumb for added crunch.
Ingredients
Risotto
- black pepper (to taste)
- 20 grams butter
- 0.5 whole butternut squash
- 2 cloves garlic
- 1 whole leeks
- 2 tbsp olive oil
- 30 grams parmesan or pecorino cheese
- 120 grams risotto rice
- salt (to taste)
- 0.5 cube stock cube veg
- 500 ml water
- 100 ml white wine
topping
- 0.5 tbsp olive oil
- 1 slices brown bread
- salt (to taste)
- black pepper (to taste)
- 30 grams walnuts
- 1 tsp sage (dried)
Instructions
- set the oven to 180C 350F or gas mark 4, peel and chop the butternut squash into cube, add the butternut squash cubes to the Baking tray and coat the cubes in oil, place the butternut in the oven, cook the butternut till soft and golden brown
- boil the water and add to the stock cube
- wash and finely slice the leeks
- set a pan on the heat, with a 1/4 of the butter and a spot of olive oil, add the leeks to the pan, cook for a minute or two, peel and crush the garlic, add the garlic to the pan
- add the white wine, cook till wine has evaporated
- wash the risotto rice, add the rice to the frying pan, cook until the rice starts to look transparent
- add the stock to the rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up. The rice should be cooked test it should be soft on the outside with a slight bite in the middle, remove the butternut from the oven
- finely grate the parmesan, add the parmesan and the remaining butter to the rice, add the butternut squash, season with salt and pepper, Stir and then place a lid on the pan, leave for five minutes
- using a food processor blend the walnuts and bread into fresh breadcrumbs, heat a frying pan, toast the Breadcrumbs, sage and walnuts with a little olive oil, season with salt and pepper, cook until golden brown
- serve the risotto in individual bowls, and sprinkled with breadcumb mix
Tried this recipe?Let us know how it was!