Pumpkin and sage risotto
( SERVES 4 )

Risotto can only be made with a rice grown specifically for the purpose – look out for packets of arborio.
Ingredients
2 cups | Pumpkin, peeled and diced |
3 Tbsp | Olive oil |
2 | Garlic cloves, crushed |
2 Tbsp | Fresh rosemary, chopped |
2 Tbsp | Fresh sage, chopped |
2 Tbsp | Unsalted butter |
½ cup | Onion, diced |
1½ cups | Arborio rice |
½ cup | White wine |
5 cups | Vegetable stock, or chicken stock, hot |
½ cup | Parmesan cheese, grated |
1 squeeze | Lemon juice |
½ cup | Feta, crumbled |
1 handful | Fresh sage, to serve |
Directions
- Heat the oil in a large saucepan. Add pumpkin, garlic, rosemary, sage, 1/4 teaspoon salt and some pepper. Cook for 10 minutes over a medium heat until the pumpkin is tender. Remove and set aside.
- In the same pan, melt half the butter. Add the onion and cook over a medium heat for 2 to 4 minutes. Add the rice, stir to coat with the butter. Cook for 2 to 3 minutes. Add the white wine and cook until absorbed.
- Pour 1 cup of the hot stock into the rice and stir with a wooden spoon until absorbed. Continue adding the rest of the stock 1 cup at a time, letting each addition be absorbed completely before adding more liquid.
- When half the stock has been used, about 10 to 12 minutes, add the pumpkin.
- Finish adding the remaining stock, ½ cup at a time, until all the rice is cooked.
- To finish, stir the remaining butter and parmesan. Season with a squeeze of lemon juice, salt and pepper, and decorate the top with crumbled feta cheese.
https://www.eatwell.co.nz/recipe/7447/Pumpkin-and-sage-risotto/
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