Mascarpone & butternut risotto
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- cooked risotto rice
- 500 g butternut, cubes
- olive oil, to drizzle
- small handful fresh thyme
- sea salt, to taste
- 100 ml mascarpone, at room temperature
- ciabatta, sliced
- toasted flaked almonds
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Toss the butternut in 1 T olive oil and arrange on a baking tray with the thyme.
- Scatter over sea salt then roast for 30 minutes, or until sweet, tender and slightly caramelised.
- Make the basic risotto, and fold in the mascarpone.
- Tear the ciabatta slices into small chunks and toast until golden.
- Scatter over the risotto, along with the butternut and almonds, and serve.
You could enjoy this recipe too
Buy the ingredients
Add to Cart