Ingredients
-
570 ml
Vegetable stock
Alternative: chicken stock
- 1 piece Onion (chopped)
- 12 piece Sage (chopped finely)
- 2 tbsp Olive oil
- 170 g Arborio rice
-
250 g
Pumpkin
(or Butternut squash, diced small)
Alternative: Butternut squash
- 50 g Butter
- 1 tbsp Salt (to taste)
- 1 tbsp Black pepper (to taste)
- 12 piece Sage (for crispy sage leaves)
- 2 tbsp Sunflower oil
- 1 piece Parmesan cheese (to garnish, optional or vegetarian alternative)
Instructions
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Heat the stock until almost boiling and keep on very low heat. In a separate pan, fry onion in olive oil over low heat until soft but not browned. Add chopped sage and cook for 2 more minutes.
-
Add rice, stir to coat with oil, then pour in one-third of the stock and simmer until almost absorbed. Add pumpkin or squash and more stock; continue simmering until absorbed.
-
Gradually add remaining stock, a little at a time, until pumpkin is soft and rice is al dente. The risotto should be loose and creamy.
-
Meanwhile, heat sunflower oil in a pan and fry sage leaves until crispy (only a few seconds).
-
Stir butter into risotto, season with salt and pepper. Divide into bowls, garnish with crispy sage leaves, and serve with Parmesan on the side.
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