Pumpkin and Sage Risotto

There are few vegetables I love more than pumpkins. However, with Halloween just passed it seems a shame to banish the gourd like squash for another year when there are plenty delicious autumnal recipes it can be used for! Alongside pumpkin pancakes, this Italianate risotto is a personal favourite and is as warming for winter weather as it is bright with orange autumn colour.

Ingredients:

½ a medium sized pumpkin or 1 butternut squash.
1 onion
300g Arborio rice
1 glass of white wine
1 litre of vegetable stock
Dash of olive oil
Butter 
A bundle of sage
a large handful of grated parmesan
Salt and Pepper

Method:

Heat the oven to 200 °C. Peel and chop the pumpkin or squash into bite sized chunks and mix with 1 tablespoon of olive oil and half of the sage. Roast for 30mins or until tender and golden.

Whilst the squash is cooking prepare the risotto. Chop and sweat the onions in some oil and butter on a low heat until soft, but not coloured. Add the rice to the onions and cook until translucent, then add the wine and simmer until evaporated. Gently add the stock a ladleful at a time until the risotto forms a thick soupy consistency.Remove the squash from the oven once roasted and blend or mash half the chunks into a puree. Add the puree to the risotto to create a rich texture.

Heat a knob of butter in a small frying pan and add the rest of the bunch of sage with a little salt. Once crispy, remove from the heat and use as a delicious garnish for the risotto alongside some cubes of pumpkin.

 

Images courtesy of Dingey Sexton & Laura Hulme.

Images compiled by Genevieve Gralton.

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