- 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
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.