A butternut squash and leek risotto, soft garlic and cheesy risotto flavoured with white wine, leek and oven roasted butternut squash, topped with a crunchy walnut and sage crumb
A parmesan, garlic and white wine risotto with sauted leeks and roasted butternut squash topped with a crunchy crumb of toasted breadcrumbs and walnuts flavoured with sage.
Risotto originates from northern Italy, the base ingredients for risotto are risotto or short grain rice, onions, butter, stock and parmesan. Risottos are flavoured by the addition of other ingredients.
The short grain rice creates a soft creamy texture, the risotto is flavoured with parmesan, wine, garlic and onions. For veggies their are pecorino cheeses that are suitable for vegetarians and these cheese can be used to replace the parmesan. This risotto is made with leeks and delicious roasted butternut, and flavoured with parmesan, garlic and white wine. The risotto is finished with a crunchy crumb of toasted breadcrumbs and walnuts flavoured with sage.