Butternut and pea risotto

by Gugu Mhlungu

Make risotto like a pro with step by step recipe by Ntwenhle Gcabashe

Prep time: 15 minutes

Cooking time: 60 minutes

Serves: 3

  • 2 cups risotto rice
  • 3 cups cubed butternut
  • 2 cups frozen peas
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon (15ml) light rum
  • 3 cups (750ml) vegetable stock
  • 1 cup Parmesan cheese, grated
  • Handful fresh thyme, chopped
  • Micro leaves, for serving

SEE ALSO: Chicken in rum sauce 

  1. Heat butter in a large pan. Fry onion and garlic until soft.
  2. Add curry powder, garam masala, cumin, butternut, peas, rum and rice. Mix well.
  3. Add ½ cup stock at a time until slightly absorbed. Keep pouring until all added. Cook for 50–60 minutes or until soft. Add cheese and thyme, and mix well. Serve with micro leaves.