Broccoli & Roasted Butternut Risotto

Arborio rice risotto with an aromatic white wine fragrance, finished with a golden butternut mix.

    INGREDIENTS

    BUTTERNUT MIX:

    • 1kg butternut cubed
    • 250g sliced red onion
    • 60ml olive oil for roasting
    • 15ml balsamic vinegar (spray bottle helps)
    • 250g vegan feta cheese

     
    STOCK:

    • 50g MAGGI® Vegetable Booster
    • 10g CHEF® Black Garlic Paste
    • 1.75L water

     
    RISOTTO:

    • 80ml olive oil
    • 250g onion, finely chopped
    • 850g arborio rice
    • 250ml white wine (use vegan wine)
    • 300g broccoli florets
    • 100g vegan parmesan cheese
    • 240g vegan cream cheese
    • Fresh parsley for garnish

    METHOD

    BUTTERNUT MIX:
    Preheat the oven to 200°C. Combine cubed
    butternut and sliced red onion in a bowl, add
    olive oil and toss to make sure it’s covered in
    olive oil. Transfer to roasting tray, crumble
    the feta over the top and sprinkle / spray with
    balsamic vinegar. Roast untill brown and
    butternut is al dente.

    STOCK:
    Add the MAGGI® Vegetable Booster and
    CHEF® Black Garlic Paste to the water to
    create a stock.
     

    RISOTTO:
    Add the stock to a medium pot and bring to
    a boil over high heat. Once the stock is boiling,
    reduce the heat to low or remove the pan from
    the heat and keep nearby.

    Heat the olive oil in a wide, tall pot over
    medium heat. Once the oil begins to shimmer,
    add the onion and cook, stirring frequently,
    until translucent.

    Add the rice and stir until fully coated in the
    onion and oil mixture. Let the rice toast for
    1-2 minutes, until fragrant.

    Add the white wine and cook until the wine
    has evaporated, stirring occasionally.

    Add 1 cup of the hot stock and stir to combine.
    Cook, stirring frequently, until the stock is fully
    absorbed.

    Add the stock ½ cup at a time, stirring
    continuously. Add the broccoli florets.
    Continue to add the stock, ½ cup at a time,
    stirring continuously, until the broth is fully
    absorbed, for 15-20 minutes. Depending on
    how fast the rice cooks, there may be leftover
    stock. Once the rice is al dente, remove from
    the heat. Add the parmesan, cream cheese
    and stir to combine.

    Serve with butternut mix on top. Top with
    fresh parsley, parmesan, ground black pepper
    and salt.