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Butternut Risotto with cashew nut cream cheese & pecan nuts

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Prep Time 35 minutes
Cook Time 50 minutes
Servings 2
Calories 105 kcal

Ingredients
  

  • 500 g Butternut rinse, deseed, peel *optional & cut into bite sized pieces
  • 20 ml NOMU Italian Rub
  • 10 ml Vegetable Stock
  • 1 Onion peel & roughly dice
  • 200 ml Risotto Rice
  • 60 ml White Wine
  • 40 g Pecan Nuts
  • 60 ml Cashew Nut Cream Cheese
  • 30 ml Nutritional Yeast
  • 40 g Spinach rinse
  • 1 Lemon rinse & cut into wedges
  • 5 g Fresh Parsley rinse, pick & roughly chop

Instructions
 

  • BUTTERNUT FORGET Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
  • READY THE RISOTTO Boil the kettle. Dilute the stock with 800ml of boiling water, Place
  • boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally).
  • Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick.
  • GOLDEN PECANS Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
  • FOR THE FLAVOUR When the butternut is cooked through and caramelised, remove from the oven and place 1/2 in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese, 3/4 of the nutritional yeast, the rinsed spinach, and seasoning.
  • FANCY DINNER Dish up a generous helping of the butternut risotto. Scatter over the remaining roasted butternut and drizzle over a squeeze of lemon juice (to taste). Garnish with the chopped parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work!
  • Chef's Tip! Air fryer method: Coat the butternut pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).