Mascarpone and butternut risotto

Mascarpone and butternut risotto

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  • 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

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.

Browse more risotto recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Katharine Pope
    June 23, 2015

    My all-time favourite comfort food. The mascarpone makes it superlatively creamy, and the ciabatta adds lovely crunch. A total winner.