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Pumpkin and sage risotto
Rich and creamy with the sweetness of pumpkin and depth of sage this is perfect comfort food.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 clove garlic minced
- 300 g pumpkin flesh peeled and chopped into 1.5cm pieces
- 1 red pepper chopped
- 4 sage leaves chopped but with one to finish off the dish
- 200 g Arborio rice
- 250 ml dry white wine
- 500 ml vegetable stock hot stock vegetable or chicken
- 75 g parmesan plus a little extra to finish off the dish
- 1 tbsp butter
- salt and pepper to taste
Instructions
- heat the oil in a large pan and saute the onion for about 3 minutes then add garlic and the peppers and pumpkin plus most of the chopped sage, stir well and saute till the pumpkin and peppers have softened
- add the rice and stir to ensure that all grains are coated in the oil with the veggies and add the wine
- add stock a ladle at a time and stir, once that has been absorbed add more
- finally stir through the butter and most of the parmesan and add seasoning to taste. Go careful on the salt as parmesan is salty in its own right.
Notes
You can use butternut squash if you don't have pumpkin
Nutrition
Calories: 760kcalCarbohydrates: 104gProtein: 23gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 26mgSodium: 1622mgPotassium: 902mgFiber: 5gSugar: 12gVitamin A: 15471IUVitamin C: 93mgCalcium: 514mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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