serves 4
Ingredients
1 medium butternut - peeled and cut in small cubes
3 cobs of corn
4 cloves garlic - unpeeled
olive oil
a few twigs of thyme
500 ml Arborio rice
1 small onion finely chopped
1000 ml chicken stock
125 ml white wine
125 ml grated Parmesan cheese
100 gr butter
100 ml cream
salt and pepper to taste
Method
Pre-heat oven to 180 C. Place garlic and butternut on a baking sheet and roast until the butternut is cooked and slightly charred. The garlic will be soft before the butternut, so remove garlic when it is soft to the touch. Cook the corn in the microwave until you can smell them( it is a sign that they are cooked). I place my corn on a griddle pan to char them slightly, it adds a lovely smokiness to the risotto. You can however just use the cooked corn.
When ready to make the risotto, pour your chicken stock in a pot and keep simmering. Heat some oil in a pot and saute the onion. Add the roasted garlic that you have chopped up. When the onion is soft, add the rice and make sure every grain is coated with oil. Stir for about 1-2 minutes. Add the wine and allow to cook away completely. Now start adding the chicken stock ladle by ladle and allow the stock to cook away before adding more. Keep doing this until the rice is soft and creamy, but gives some resistance when biting into it. Add the corn and roasted butternut and stir until the vegetables are warmed through. Add the butter, cream and cheese and season with salt and pepper if needed. Serve immediately.
(Nina Timm)
