JULIENNE BRUNO Burrella - Vegan Cheese - Butternut Squash Risotto
Ingredients
-
30g brown rice miso (for stock)
-
30g Crematta by JULIENNE BRUNO
-
50g Burrella by JULIENNE BRUNO
-
1 Cup Risotto Rice (Belazu Arborio Risotto Rice)
-
1/2 Glass White Wine
-
2 Shallots, finely diced (brunoise)
-
2 Garlic Cloves, finely diced (brunoise)
-
1 Small Butternut Squash, roasted and pureed
-
Fresh Thyme, to taste
-
Sea Salt, to taste
-
Extra Virgin Olive Pil (Belazu Early Harvest Extra Virgin Olive Oil)
Method
- Prepare the Butternut Squash: Preheat oven to 200°C (400°F). Toss butternut squash chunks in olive oil, spread on a baking tray, and roast for 15-20 minutes until golden. Blend roasted squash with a splash of water until smooth to create the purée.
- Make the Miso Broth: Dissolve 30g of brown miso in 500ml of water. Set aside and keep warm.
- Start the Risotto Base: Heat a splash of olive oil in a wide pan over medium heat. Sauté the shallots and garlic until translucent. Deglaze the pan with white wine, letting it reduce until almost dry.
- Cook the Risotto: Add the risotto rice and toast for 2-3 minutes, stirring frequently. Add the first ladle of warm miso broth, stirring until absorbed. Then, add a ladle of butternut purée. Continue alternating between the miso broth and butternut purée, stirring regularly. Cook for 10-15 minutes, adding more liquid as needed, until the rice is al dente.
- Finish with Crematta: Remove the pan from heat and stir in a generous dollop of Crematta (mantecar) to give the risotto a luxuriously creamy texture.
- Plate and Serve: Spoon the risotto onto a plate, tapping the bottom gently to flatten it slightly. Top with torn pieces of Burrella. Finish with a drizzle of extra virgin olive oil and fresh thyme. Serve immediately and savor this rich, comforting risotto perfect for any occasion!
Field Notes
We’ve teamed up with our friends at Belazu to create a risotto that’s rich, comforting, and packed with flavor.
Made with Belazu Arborio Risotto Rice and their Early Harvest Extra Virgin Olive Oil, the dish combines the sweetness of roasted butternut squash with the umami depth of brown miso. Finished with JULIENNE BRUNO Crematta for a creamy touch and topped with Burrella, it’s a celebration of quality ingredients.
We loved it and hope you do too!
