Pumpkin and Sage Risotto
We are now officially in autumn. The clocks will change next week, the cold weather is here to stay and the shops have stocked even more items for christmas than they did in August! So what does that mean for me? It’s time to indulge in comfort food and hide myself in long flowy jumpers that disguise any sign of weight gain.
I don’t cook very often with pumpkin, as quite frankly, they are a pain to peel and cut. Unlike the butternut squash, it has a delicately sweet flavour, which pairs well with the earthiness of the sage, and spiciness of the nutmeg, to create this delicious, creamy risotto.
- 1 medium pumpkin, peeled and diced
- 240g risotto rice
- 600ml vegetable stock
- 2 shallots, finely chopped
- 12 sage leaves, finely chopped
- 1tsp freshly grated nutmeg
- olive oil, enough to fry the pumpkin and shallots
- sea salt and freshly ground pepper to taste
- freshly grated parmesan (garnish)
- In a large frying pan, add two tablespoons of oil and place over medium heat. When the oil has heated, add the diced pumpkin, freshly grated nutmeg and salt. Keep stirring until the pumpkin has softened. Remove from pan and set aside.
- In a saucepan, heat the stock and keep on low heat.
- In the large frying pan, add two tablespoons of olive oil and place on medium heat. When the oil has heated, add the shallots and fry until they have softened. Add the sage and stir fry for 30 seconds.
- Add the risotto rice to the frying pan and ensure the grains are coated with the oil. Lower the heat and place a ladle of stock into the pan. Let the mixture simmer and stir occasionally to ensure the rice and pumpkins don't stick to the pan. Once the stock has absorbed, add another ladle of stock and simmer. Keep adding a ladle of stock and simmering until the rice has cooked. It should be al dente, with a creamy texture. Keep tasting the rice as you may need to add more nutmeg, salt and pepper.
- Serve in a bowl and garnish with salt, freshly grounded pepper and grated parmesan.
I didn't have any vegetable stock so added two stock cubes to 600 ml of water. You may not end up using all the stock as it depends on how long the rice takes to cook.