Pumpkin Sage and Chilli Risotto |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy risotto that is spicy and tasty - central eating! Add a couple more chillies if you like it hotter Ingredients:
125 g butter |
1 large onion, chopped |
1 red chile, deseeded and chopped |
500 g pumpkin, peeled and chopped |
500 g risotto rice |
1500 ml vegetable stock, hot |
3 tablespoons chopped sage |
75 g parmesan cheese |
Directions:
1. Heat half the butter and fry the onion until soft.
2. Add chillies and stir well.
3. Add pumpkin and cook for 5 minutes.
4. Add rice and stir well.
5. Add the stock a ladle at a time until it has all been absorbed (about 20 mins).
6. Add the sage, remaining butter and Parmesan and stir well.
7. Leave to rest for 5 mins and serve.
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