Broccoli & Roasted Butternut Risotto

BUTTERNUT MIX: Preheat the oven to 200°C. Combine cubed butternut and sliced red onion in a bowl, add olive oil and toss to make sure it’s covered in olive oil. Transfer to roasting tray, crumble the feta over the top and sprinkle / spray with balsamic vinegar. Roast untill brown and butternut is al dente.

STOCK: Add the MAGGI® Vegetable Booster and CHEF® Black Garlic Paste to the water to create a stock

RISOTTO: Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring frequently, until translucent.

Add the rice and stir until fully coated in the onion and oil mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Add the stock ½ cup at a time, stirring continuously. Add the broccoli florets. Continue to add the stock, ½ cup at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock. Once the rice is al dente, remove from the heat. Add the parmesan, cream cheese and stir to combine.

Serve with butternut mix on top. Top with fresh parsley, parmesan, ground black pepper and salt.