This Roasted Butternut Risotto with salty fried pepitas is such a wonderfully creamy dish! Pure comfort food on a cold rainy fall day! It's extra lovely when topped with the crispy pepitas!
Pre-heat your oven to 180°C (356°F). Cover a baking tray with parchment paper.
Peel and seed your butternut and cut it into small cubes. Mix with olive oil and salt and spread on the baking tray. Make sure the pieces overlap as little as possible.
Roast at 180°C (356°F) for 40 minutes until the butternut is tender and slightly caramelized.
Take half of your roasted butternut and blend it until smooth. Keep the other half for later.
Add 1 tbsp of olive oil to a pan and heat up on medium heat. Add the risotto rice and toast for 2 minutes. Move the rice around with a spatula every now and then.
You will need about 7 cups of liquid (broth) for the risotto. Add 1/2 cup of broth at a time and mix quickly with a wooden spatula. Don't stir again until most of the broth is absorbed. Then add the next 1/2 cup of broth.
Repeat these steps until all broth is used up. The risotto should be creamy and soft with a tiny little bit of bite to the rice.
Take the pan off the heat and add the blended butternut, butternut pieces, butter and cheese. Season with 1/2 salt if necessary. Mix all well and serve immediately! Enjoy!
EXTRA OPTIONAL STEP: Heat 1/2 tbsp of olive oil in a pan at medium heat. When hot, add 1/2 cup of pepitas and fry for a few minutes until they are crunchy. Season with a bit of salt. Add on top of your risotto if desired.
Rice: Risotto rice is a specific kind of rice. I like using arborio rice but I've heard that carnaroli rice is also a great risotto risotto.