Risotto bowl

Introducing our delicious risotto bowl, a tempting twist on the ultimate comfort food. This delicious creation takes your palate on a taste journey with its velvety risotto base, perfectly seasoned with aromatic herbs and spices. But that’s not all! We go one step further and add irresistibly complementary toppings. Imagine the rich, tender chunks of butternut squash gently roasted to perfection. And the fragrant fried sage leaves provide a wonderfully crunchy texture and an earthy kick. To top it all off, we generously sprinkle a handful of hazelnuts on top, creating a subtle nutty note that refines every bite. Prepare to take your risotto experience to a new level!

Ingredients

  • 600g butternut squash or onion squash, peeled and cut into pieces
  • 3 tbsp olive oil
  • ½ tsp freshly grated nutmeg
  • 1l chicken broth
  • 50g butter
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 300 g Arborio rice
  • 125 ml white wine
  • 50g Parmesan, finely grated
  • Drizzle of basil oil (store-bought or make your own – see tip)
  • 12 sage leaves, fried until crispy in olive oil
  • 2 tbsp hazelnuts
  • 3 sesame pods, broken into pieces
  • 50g Parmesan, finely grated
  • 1-2 tbsp balsamic glaze
  • 2 tbsp pumpkin seeds, roasted

Tip

Basil oil

To make your own basil oil, add a large bunch of fresh basil (including the stems) and a pinch of salt place in a pot of boiling water. Allow to wilt for 30 seconds, then transfer to a blender or mini food processor with a slotted spoon. Add 100 ml sunflower oil and puree until a smooth mixture is formed. Pour the mixture through a sieve lined with coffee filter paper or muslin into a bowl or pitcher until needed.

Preparation steps

  1. Preheat oven to 220°C/200°C/gas 7.
  2. Spread the butternut squash evenly on a roasting tray.
  3. Drizzle with olive oil and nutmeg and season generously with salt and black pepper.
  4. Roast for 35-40 minutes until the edges are soft and caramelized.
  5. While the squash is roasting, add the chicken broth to a pan over low heat.
  6. Add 100 ml boiling water to the broth. Let the broth simmer on low heat.
  7. Place the butter in a large, high-sided skillet over low heat.
  8. Add the onion and cook for 15 minutes or until softened.
  9. Add the crushed garlic and rice and fry for 1-2 minutes.
  10. Pour in the wine and bring to the boil.
  11. Cook until the wine is absorbed into the rice.
  12. Add a ladle of hot broth and stir.
  13. Cook until the broth is absorbed.
  14. Add the next ladle of broth. Add and stir until all the broth is used up.
  15. The rice should be shiny and tender, which should take about 20 minutes.
  16. Add half of the grated Parmesan.
  17. Cover with a lid and let the risotto rest for a few minutes before stirring.
  18. Pour the risotto into bowls.
  19. Top the risotto with the remaining Parmesan and the roasted pumpkin pieces.
  20. Add all or some of the suggested toppings.

Nutritional Information

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Risotto bowl

Equipment and tools

  • Large pan
  • frying pan
  • Blender or mini food processor
  • Sieve lined with coffee filter paper or muslin

Allergen information

This recipe may contain nuts and dairy products. Please exercise caution if you have allergies or dietary restrictions.

Storage and leftovers

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Heat gently on the stove or in the microwave before serving.

Ingredients

  • 600 g butternut squash or onion squash, peeled and cut into pieces
  • 3 tbsp olive oil
  • ½ tsp freshly grated nutmeg
  • 1l chicken broth
  • 50g butter
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 300 g Arborio rice
  • 125 ml white wine
  • 50g Parmesan, finely grated
  • Drizzle of basil oil (store-bought or make your own – see tip)
  • 12 sage leaves, fried until crispy in olive oil
  • 2 tbsp hazelnuts
  • 3 sesame pods, broken into pieces
  • 50g Parmesan, finely grated
  • 1-2 tbsp balsamic glaze
  • 2 tbsp pumpkin seeds, roasted

method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. In a large skillet, toss the butternut squash or onion squash with 2 tablespoons of olive oil and the nutmeg. Roast in the preheated oven for 30-40 minutes until golden brown and tender.
  3. In a separate pan, heat the chicken broth and keep warm over low heat.
  4. In a skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until soft.
  5. Add the Arborio rice to the pan and stir until coated with the butter and oil mixture.
  6. Pour in the white wine and cook until absorbed.
  7. Add a spoonful of the warm chicken broth to the pan and stir until absorbed.
  8. Continue adding chicken broth a ladleful at a time, stirring until absorbed before adding more.
  9. Repeat the process until the rice is cooked al dente and creamy, about 20-25 minutes.
  10. Stir in Parmesan and drizzle with basil oil.
  11. Serve the risotto in bowls garnished with crispy sage leaves, hazelnuts, sesame pods, additional Parmesan, balsamic glaze and pumpkin seeds.

Tips

To make your own basil oil, add a large bunch of fresh basil (including the stems) and a pinch of salt to a pot of boiling water. Allow to wilt for 30 seconds, then transfer to a blender or mini food processor with a slotted spoon. Add 100 ml sunflower oil and stir until smooth. Pour the mixture through a sieve lined with coffee filter paper or muslin into a bowl or pitcher until needed.

Health Benefits of Risotto Bowl

Risotto bowl is not only a tasty and filling dish but also offers several health benefits. This article explores the nutritional benefits of the key ingredients in this recipe.

1. Butternut squash

Butternut squash is rich in vitamins A and C, which are essential for a strong immune system and healthy skin. It also contains fiber, potassium and antioxidants, contributing to heart health and improved digestion.

2. Olive oil

Using olive oil in this recipe provides healthy fats, including monounsaturated fatty acids. These fats are associated with reduced inflammation, improved heart health, and better weight management. Olive oil is also known for its antioxidant properties.

3. Nutmeg

Nutmeg not only improves the flavor of the dish but also offers potential health benefits. It contains compounds associated with improved digestion, reduced pain and inflammation, and improved brain health.

4. Chicken broth

The chicken broth used to cook the risotto offers both taste and nutritional benefits. It is a source of essential amino acids, gelatin and minerals that support gut health, joint health and immune function.

5. Garlic

Garlic is known for its high content of sulfur compounds, which are associated with numerous health benefits. These include improved cardiovascular health, improved immune function and potential anti-cancer properties.

6. Arborio rice

Arborio rice is the main ingredient in risotto. Unlike regular white rice, Arborio rice is rich in fiber, vitamins and minerals. It provides sustainable energy, supports digestion and contributes to a healthy intestine.

7. White wine

Not only does white wine add flavor to the dish, but it also offers potential health benefits when consumed in moderation. It contains antioxidants that may protect against heart disease and certain types of cancer.

8. Parmesan

Parmesan cheese, a key ingredient in risotto, is a good source of calcium and protein. It also contains vitamins A and D, which are essential for bone health and immune function. However, due to its high sodium content, it should be consumed in moderation.

9. Basil oil

Basil oil, whether purchased or homemade, gives the risotto bowl a special flavor. Basil is rich in antioxidants and has antimicrobial and anti-inflammatory properties that can have positive effects on overall health.

10. Sage leaves

Sage leaves not only provide a crunchy texture, but also offer potential health benefits. They contain compounds that have been linked to improving memory and brain function and may also have antimicrobial properties.

11. Hazelnuts, sesame pods and pumpkin seeds

These ingredients not only add crunch and flavor to the dish, but also provide a dose of healthy fats, fiber, and various vitamins and minerals. They contribute to satiety, support heart health and add additional nutritional value to the risotto bowl.

12. Balsamic glaze

Balsamic glaze, known for its rich and sweet flavor, complements the risotto bowl. It contains antioxidants and may have potential benefits for blood sugar control, digestion and heart health.

Overall, combining these ingredients in a risotto bowl creates a delicious and nutritious meal. It offers a range of vitamins, minerals, fiber and beneficial compounds that support various aspects of health.

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