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Roasted Pumpkin & Sage Risotto

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 25-30 mins
  • Chilling time: Resting 3-4 mins
  • Difficulty: Easy
  • Print:
Roasted Pumpkin & Sage Risotto
 
Phil cooking

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 180g risotto rice
  • 100mls medium white wine (optional)
  • 800mls well flavoured vegetable stock, approx
  • 1 tbsp chopped fresh sage
  • 50-75g butter
  • 50-75g Parmesan cheese, finely grated
  • Salt and freshly ground black pepper
  • 1 x 400g can flageolet beans, drained
  • 500g well roasted pumpkin, free of skin and seeds (about 1 kg fresh), cut into 1cm pieces, or thereabouts
  • 1 small pumpkin to serve the risotto in (for 4 persons) or 4 small ones, hollowed out

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Method

  • Heat the oil and add the onion and soften for a minute or two. Then add the garlic and mix well.
  • Add the rice and coat in the oil and onion mixture well.
  • Add the white wine and reduce til almost gone, then add a couple of ladles of stock and bring to the boil.
  • Stir all the time at the initial stage, turn down the heat slightly then add the sage.
  • Keeping adding hot stock until the rice is cooked and creamy, but not overcooked. There should be a slight bite when eaten, but not raw.
  • Add the can drained flageolet beans and stir in well.
  • Next add the pumpkin, butter and cheese and mix through, season well with salt and pepper.
  • Cover and leave for 2-3 minutes to rest.
  • Serve in hollowed out warm pumpkins or in deep bowls with a few Parmesan shards or crisps.

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