Oven-roasted winter vegetable risotto – Food & Home Magazine

Ingredients

• VEGETABLES
• 1 cauliflower, florets separated
• Crunchy Thai salad
• Grilled linefish with chilli and ginger
• 1 butternut, peeled and diced
• 45ml (3 tbsp) olive/avocado oil
• 30ml (2 tbsp) lemon juice
• 4 sprigs fresh thyme
• salt and freshly ground black pepper, to taste
• RISOTTO
• 15ml (1 tbsp) butter
• 45ml (2 tbsp) olive/avocado oil
• 3 shallots or small onions, finely chopped
• 500ml (2 cups) dry white wine
• 500g Arborio rice
• 1,2 litres good chicken stock, hot
• 170ml (? cup) yellow sultanas
• 125ml (½ cup) fresh sage leaves
• 250ml (1 cup) Parmesan, freshly grated, plus shavings to serve
• 30ml (2 tbsp) mascarpone
• 125ml (½ cup) pine nuts, toasted