Roasted Butternut Risotto met gerookte Feta
All fans of Pumpkin raise your hands! This one’s for you. Especially if you love to add a smoky touch to your food. Guess that’s what’s leading you here anyway! Have you ever tried the combination of roasted butternut squash and sage? No? Seriously… You are missing out on a golden combo!! Even if I can’t convince you to make thise Roasted Butternut Risotto I strongly suggest you to at least make the sage roasted Butternut! But when you’ve taken that step you could at least try to make the risotto too. The silky texture of the Roasted butternut adds a delicate delicious taste to this risotto. Deep in flavor with a smoky touch coming from the roasted butternut and a subtle touch of smoky feta. This recipe might sound scary if you’ve never made risotto before! I know… This is my first risotto ever… But to be honest… It’s easy! Nailed it on the first attempt! I Bet you can do the same. Have fun!
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Rain is pouring down on the roofs these days. Luckily a true BBQ warrior doesn't back down from when the weather gets rough. You just start the fire and make a warming meal! A roasted butternut risotto for instance. After facing the cold you can warm yourself with a lovely bowl of comfortfood! Can life get better?
- 1 buttenut squash
- 10 leaves sage
- 3 tsp sunflower oil
- 2 tsp salt
- 30 gr. Butter
- 1 small red onion
- 1 small clove of garlic
- 250 gr. risotto rice
- 3 Tbsp Fermented Ketchup or passata when making this recipe last minute (less depth of flavor)
- 1/2 of the Roasted Butternut Squash
- 700 ml Chicken broth or vegetable broth for vegetarians
- 1 Tbsp Lemon Juice
- 1 handful of pines
- 1 piece Feta Cheese
- A couple Sage leaves
- 100 gr. Shiitake mushrooms
- Remaining Roasted Butternut Squash
Mix the sunflower oil with the thinly chopped fresh sage and salt.
Slice the butternut squash and remove the seeds (you can save these to roast as a garniture).
Baste the butternut slices with the oil mixture and put the oiled squash on a baking tray.
Put the baking tray in the smoker and bake/smoke them at low temperature (75°C to 110°C) during 45 minutes to pre-cook/smoke the squash.
Raise the heat in your BBQ to high heat and roast the butternut until it's slightly charred and golden brown on the outside.
Put a cast iron skillet on the fire and melt the butter in it.
Add the thinly shredded onion and garlic and bake until translucent.
Add the rice and bake it until it's looking glassy. Add 3 Tbsp of the homemade fermented ketchup (when making the fermented ketchup try adding a star anise for extra depth in flavor). Cook for an extra two minutes.
Meanwhile add half of the roasted butternut squash to a blender with the chicken broth and blend it until you get a smooth pumpkin flavored broth.
Add some of the broth to the rice and stir every once a while. When the broth is beginning to get absorbed by the rice you add some extra. Repeat this process until the rice is done and the broth is gone.
Bake the shiitake in some sunflower oil and season with salt and lemon juice at taste.
Cut the remaining roasted butternut squash in small cubes and mix under the risotto together with the baked shiitake.
Finish with roasted pines, freshly cut sage and crumbled smoked feta cheese.