Butternut Risotto with Feta Cheese & Chilli

Serves 6

2 ½ cups Arborio Rice
2l Good Quality Chicken Stock (I used Nomu’s concentrate)
1 large onion, finely diced
4 Garlic cloves, Crushed
1 Glass White wine
1 ½ cups Butternut Puree
1 cup Feta, cubed
2 red chillies, de-seeded and finely chopped
¾ cup cream

½ cup Grated Parmesan

Butternut Puree

1 large/ 2 small butternuts, cut in half and seeds removed
2tbsn Honey
1tbsn Oil
2-4 Sprigs Rosemary
2-4 sprigs Thyme
½ tsp Nutmeg

For the Butternut puree: place the butternut, skin side down on a roasting tray. Drizzle with the oil and honey and place a sprig of Rosemary and Thyme on each half. Cover with foil and roast in a very hot oven until soft (approximately 30 minutes).

Remove from oven and puree with ½ tsp Nutmeg. Set aside

For the Risotto: In a large pot/pan, heat some oil and fry the onions until translucent. Add the garlic and fry for another minute or two.

Add the rice and stir, coating the rice with the oil. Add the wine and the pureed butternut and allow to reduce.

Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.

When all the stock has been absorbed, add the cream, Feta Cheese and Chilli and allow to cook for another 5 minutes. Check for seasoning and serve immediately.