BUTTERNUT AND LEEK RISOTTO WITH MUSHROOMS, SAGE AND CRISPY BACON

SERVES 5

READY IN: 50 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 30 MINUTES

BUTTERNUT AND LEEK RISOTTO

600g peeled butternut, peeled and diced 1cm

1 tablespoon butter

1 leek (white and pale fresh part only), finely diced

3–4 cloves garlic, minced

2 cups Arborio risotto rice

1 cup white wine

4 cups chicken stock

¾ cup finely grated parmesan cheese

½ cup sour cream

½ teaspoon salt

1 teaspoon freshly ground black pepper

MUSHROOMS, SAGE AND CRISPY BACON

1 tablespoon butter

¼ cup sage leaves

250g streaky bacon, diced 1cm

250g portobello mushrooms, thinly sliced

TO SERVE

grated parmesan cheese (optional)

1 lemon, cut into wedges (optional)

leafy green salad

PREHEAT oven to 200°C. Line an oven tray with baking paper.

1 Toss butternut with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 15 minutes until just cooked through.

2 Melt butter in a large pot on low to medium heat. Add leek and cook for 3–4 minutes until translucent. Add garlic and cook for a further minute. Add rice and cook, while stirring, until glistening, about 2 minutes. Add wine and stir until it is nearly all absorbed by the rice, about 2 minutes. Add stock, stir, cover with a lid and reduce to the lowest heat. Leave to cook for 15–18 minutes, stirring occasionally until rice is tender and liquid has absorbed (if risotto dries out too quickly, add ½ –1 cup extra water). Add parmesan, sour cream, salt and pepper, and stir to combine.

3 While risotto is cooking, heat butter and a drizzle of olive oil in a medium fry-pan on low heat. Briefly cook sage leaves until crisp, 10–20 seconds, and set aside on a paper towel. Add extra butter to pan if required, and increase heat to medium. Add bacon and cook until beginning to caramelize, 4–5 minutes. Set aside on a paper towel. Add mushrooms and cook for 2–3 minutes, then remove from pan and set aside. Gently stir cooked butternut through risotto.

TO SERVE spoon risotto onto plates or into bowls. Top with a spoonful of mushrooms and bacon and sprinkle over some crispy sage leaves. Garnish with extra parmesan and a wedge of lemon, if desired. Serve with a leafy green salad on the side.