When you have pumpkin and you’ve had enough of making soup, try some pumpkin risotto. We usually have a whole lot of sage at this time of year also, so this version of pumpkin risotto is perfect for using what’s in season.
- 2 Tbs olive oil
- 1 medium onion, finely chopped
- 12 sage leaves, finely chopped
- 1 1/2 cups arborio rice
- 400 – 500 g pumpkin, diced small
- 1 cup white wine
- 4 cups hot chicken stock
- 1 cup water
- 1/4 tsp nutmeg (I like to grate the nutmeg myself)
- 50 g butter (optional)
- salt and pepper to season
- parmesan cheese to serve
- 12 sage leaves
- 2 Tbs oil
- Heat oil in pan and fry onion for a few minutes. Add sage and cook for a couple more minutes.
- Add rice and stir to coat in the oil.
- Add the wine, stir and cook for a minute before adding in pumpkin.
- Add 1/3 of the stock and simmer until nearly all stock is absorbed, stirring occasionally.
- Stir in pumpkin, and a little more stock.
- From now on, add a ladle full of stock/water and let the liquid absorb before adding more. Stir occasionally to keep rice from sticking to the bottom.
- Continue step 6 until pumpkin is soft and rice is al dente. Use more water if risotto is too thick.
- Stir in butter at the end of cooking.
- Just before rice is cooked, fry sage leaves in hot oil for about 20-30seconds until crispy. Drain and sprinkle with some salt.
- Season the risotto and serve with a few crispy sage leaves and grated parmesan.
I also like to fry up some prawns or scallops in butter and garlic, and pop those on top – delish.
Adapted from Hugh Fearnley Whittingstall’s Pumpkin Risotto recipe. I’ve made adjustments to make it main-sized, and added bits to my liking.