Still living in pumpkin land, here’s a recipe for a lovely risotto.
Pumpkin Risotto (Serves 4)
Ingredients:
For the pumpkin risotto
- 570ml vegetable stock
- 1 small onion, chopped
- 12 fresh sage leaves, chopped finely
- 2 tbsp olive oil
- 170g arborio (risotto) rice
- 250g pumpkin or butternut squash, diced small
- 50g butter
- Salt and freshly ground black pepper
For the crispy sage
- 12-16 fresh sage leaves
- 2 tbsp olive oil
Instructions:
- Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
- Add the rice and mix well for a few seconds to coat the grains with oil, then pour in thrid of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
- From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
- When the risotto is almost ready, heat the olive oil in a small pan and quickly fry the sage leaves until crispy – takes a couple of seconds.
- Stir the butter into the risotto, and season well with salt and pepper. Garnish with crispy sage leaves and serve with parmasan.
Friday 23 October, 2009 at 10:21 am
What? No wine. I couldn’t even think about making a risotto without a glass of dry white wine thrown in just before you start putting the stock into the rice. I think it gives risotto that lovely kick.
Sunday 25 October, 2009 at 2:16 pm
That’s a fair point Laine, white wine is always a good idea in risotto, adds the right amount of acidity and gives a velvety taste. As you say add the wine to the rice just before you add the stock.