TO DRINK: Creation’s grassy, fullbodied sauvignon blanc/semillon blend.
Oven-roasted winter vegetable risotto
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.
