Wednesday, April 3, 2013
Butternut, Blue Cheese and Almond Risotto
This tasty risotto is made easy to prepare with KNORR Stock Pot - no more need to spend hours preparing a stock from scratch.
500 gram butternut, peeled and cubed
1 KNORR Vegetable Stock Pot
1 litre water
60 millilitre olive oil
1 onion, finely diced
1 Clove crushed garlic
500 gram Arborio rice (risotto rice)
250 millilitre White wine
5 millilitre Dried sage
25 gram Flaked almonds, lightly toasted
60 gram Blue cheese, crumbled
1.Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft.
2.Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth.
3.Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside.
4.In the meantime heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour.
5.Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear.
6.Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice.
7.Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup - this will take about 30 minutes.
8.When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese.