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Mascarpone and butternut risotto

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Mascarpone and butternut risotto

40 minutes

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Mascarpone and butternut risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

Basic risotto
500 g butternut cubed
Olive oil, to drizzle
2 fresh thyme sprigs
Sea salt, to taste
1 T mascarpone
3 ciabatta slices
50 g toasted almonds, chopped

Method

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.

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