Pumpkin & Sage Risotto
With Easter just around the corner, we thought we’d share with you a quick and easy risotto recipe that is perfect for Good Friday dinner with the family! A simple dish that is full of flavour, we assure you that there will be no complaints at the dinner table.
So lets get to it!
1.5 litres of chicken stock/ bone broth equivalent (or vegie stock to keep it vegan or vego)
60g of butter diced
1 tblspn olive oil
1 onion finely diced
2 garlic cloves finely chopped
800g jap pumpkin, seeded, peeled and cut into 2cm cubes
2 cups of aborio rice
1/2 cup dry white wine
1/3 cup grated parmesan
Burnt Butter Sage
1 cup leaves (cut of stem)
Bake pumpkin in oven at 190 degrees until just soft and a little brown (caramelised).
Boil stock in pot and reduce heat to a bare simmer.
Melt butter and oil in a deep frying pan over low-ish heat. Add onion and garlic, and cook for about 5 minutes. Add rice and stir for 1 minute until glossy and coated. Add wine and bring to boil, stirring until reduced by half.
Add hot stock a ladle at a time, stirring continuously for about 18 minutes ( perhaps an extra glass of wine for the stirrer) until stock is absorbed and rice is al dente. Stir in half the cooked pumpkin, then warm the remaining in low oven for about 5 minutes.
For the burnt butter sage, heat butter in saucepan over medium heat for about 3 minutes and until it becomes just golden. Add sage and cook until just crisp.
Strain the cooked sage onto paper towel and retain a little to drizzle at the end.
Spoon risotto into bowls and top with extra pumpkin sage leaves a little of the burnt butter and some extra parmesan.