
Pumpkin and Sage Risotto 4-6 People Prep: 15 Minutes Cook: 30 Minutes Cane Sugar Free Vegetarian You’ll love the balance of flavours in this delicious Italian dish that combines aromatic sage with the sweetness of pumpkin. Image: Photographically Ingredients 1kg butternut pumpkin peeled and cut into 2cm pieces 3 tbsps olive oil a handful of sage leaves chopped 1 1/2 L homemade vegetable stock 50 g butter 1 onion finely chopped 300 g arborio rice 250 ml white wine 50 g Parmesan cheese Instructions Preheat oven to 220°C. Mix together 1 tbsp of the oil with the pumpkin and the sage. Divide evenly over two oven trays and roast in the oven for 30 mins or until the pumpkin is soft. While the pumpkin is roasting, prepare the risotto. Pour the stock into a medium-sized saucepan, bring to the boil and keep on a low simmer. In a large stockpot melt half of the butter over a medium heat. Stir in the onions and sweat for 8-10 minutes until soft, stirring occasionally. Stir the rice into the onion until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. Pour in the wine and simmer until evaporated. Add a ladleful of stock, simmer the rice until the liquid is absorbed then repeat with another ladle of stock until the rice is cooked. When the rice is cooked, mash one tray's worth of the pumpkin and add to the risotto along with the Parmesan and butter, and stir to combine. Serve the risotto with the remaining pumpkin chunks scattered over the top. Share this recipe Print recipe

Pumpkin and Sage Risotto

4-6 People
Prep: 15 Minutes
Cook: 30 Minutes

You’ll love the balance of flavours in this delicious Italian dish that combines aromatic sage with the sweetness of pumpkin.

Image: Photographically

Ingredients

1kg butternut pumpkin peeled and cut into 2cm pieces
3 tbsps olive oil
a handful of sage leaves chopped
1 1/2 L homemade vegetable stock
50 g butter
1 onion finely chopped
300 g arborio rice
250 ml white wine
50 g Parmesan cheese

Instructions

Preheat oven to 220°C. Mix together 1 tbsp of the oil with the pumpkin and the sage. Divide evenly over two oven trays and roast in the oven for 30 mins or until the pumpkin is soft.
While the pumpkin is roasting, prepare the risotto. Pour the stock into a medium-sized saucepan, bring to the boil and keep on a low simmer. In a large stockpot melt half of the butter over a medium heat. Stir in the onions and sweat for 8-10 minutes until soft, stirring occasionally.
Stir the rice into the onion until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until evaporated. Add a ladleful of stock, simmer the rice until the liquid is absorbed then repeat with another ladle of stock until the rice is cooked.
When the rice is cooked, mash one tray's worth of the pumpkin and add to the risotto along with the Parmesan and butter, and stir to combine. Serve the risotto with the remaining pumpkin chunks scattered over the top.

Share this recipe