Pumpkin and Sage Risotto With Pine Nut Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Creamy colourful risotto Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
1 clove garlic, crushed |
1 -2 tablespoon fresh sage |
3 cups arborio rice |
2 cups fresh pumpkin, diced |
1 3/4 pints boiling vegetable stock |
1/3 cup pine nuts |
1/3 cup finely shredded parmesan cheese |
4 tablespoons milk |
1 pinch ground nutmeg |
salt |
freshly ground black pepper |
Directions:
1. Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
2. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
3. Add 1/4 pint of stock and simmer, stirring until absorbed.
4. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
5. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
6. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
7. Season to taste and serve at once.
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