I cannot believe it is still summer, this has to be the coldest summer we have ever had. This cold weather is really making me crave big warm bowls of comfort food to keep my warm down to my bones.
I have been looking for another risotto recipe recently, I love my asparagus and lemon recipe but there is only so many times I can make it. Most of the risotto recipes seem to be full of mushrooms which is a no no for me as I cannot stand even the sight of mushrooms.
My sister has been staying with us a couple of nights each week whilst she works with me “High Charlie” we where wondering what to do for dinner and she suggested risotto as its a favourite of ours to make together but I had a craving for pumpkin so we decided to use the regular risotto base and add some pumpkin and sage to quell both our cravings.
This recipe is once again pretty easy to make but its all about adding the love, I tell Charlie when we make it the key is to stir the stock in with love its my secret to perfect risotto every time, oh and the white wine shouldn’t be skipped over too, always cook with a wine you would drink too.
Pumpkin and Sage Risotto
- 500 grams arborio rice
- 6 cups vegetable stock
- 1/2 cup white wine
- 1/2 small butternut pumpkin
- 1 leek sliced
- 2 cloves of garlic
- 2 shallots minced
- 2 Tbsp olive oil
- 12 sage leaves
- Pepper to season
- Preheat the oven to 200ºC
- Peel and dice the pumpkin into small cubes and place on a lined baking tray.
- Season the pumpkin with 1 tsp olive oil and salt and pepper then place in the oven to cook for 20 minutes or until golden brown.
- In a large sauce pan heat the vegetable stock over a low to medium heat.
- In a large pan add 1tbsp olive oil, crushed garlic, 4 sage leaves and diced shallots and stir until fragrant and the shallots are starting to brown.
- Add the rice and stir for around 2 minutes or until all the excess oil has been absorbed then turn the pan down to a medium heat.
- Add the white wine and stir for a minute whilst the alcohol cooks down.
- Begin to add the heated stock into the rice mixture one ladle at a time ensuring that you continuously stir the rice, when you can drag your spoon through the rice and it doesn’t immediately slide back together it is time to add another ladle of stock.
- Continue slowly adding the stock until the rice has released its starch and become quite creamy, if you bite a grain it should still be slightly Al dente but not hard.
- In a pan add 1 tbsp of olive oil and the remaining sage leaves and fry till crisp
- Remove the pumpkin from the oven and add to the risotto mixture, ensuring the pumpkin is mixed through but gently so that the pumpkin doesn’t turn to mush.
- Divide evenly between 4-6, garnish with fried sage leaves and enjoy.
This was another big hit in our house, we will continue to play with our base risotto recipe an add different flavours to it as it is just so incredibly easy and delicious.
What is your favourite risotto recipe?