300g Risotto Rice
1kg [cubed] PumpkinButternut squash also works
Bunch of fresh [whole] SageFresh is best, trust me.
1 litre Vegetable StockGood quality
1 large white [finely chopped] Onions
1 tsp Turmeric
1 tbsp mascarpone Cheese
Pumpkin And Sage Risotto
My Pumpkin and Sage Risotto is the perfect recipe to make when you want to impress the family with a simple dish with incredible flavour. You can also make it with butternut squash and if you are missing meat from the diet, add grilled strips of bacon…Yum!
You can easily make this recipe in 45 minutes and it is great for leftovers the next day. I got my vegetables from Oddbox who are an amazing London based company supplying so-called “misfit” vegetables that supermarket won’t sell… and trust me when I say there is nothing wrong with them. I also made a Super Simple Mushroom Risotto too.
Give it a try this weekend and let me know what you think with a comment at the bottom of the page.
Top 3 Risotto Tips
- Don’t add cold stock! This will cool everything down. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
- Don’t cook on a low heat, the rice should be at a medium simmer throughout cooking. Unless you have all day to cook it…
- Add the cheese at the very end! Adding mascarpone or parmesan to give the risotto a light, silky texture.
1. Turn the oven to 220c. Toss the chopped pumpkin, half the sage, a glug of olive oil and seasoning in a deep oven tray and roast for 30 minutes, until brown and soft. Optional - When you chop the pumpkin, keep the seeds and roast on a separate tray with seasoning and olive oil for 10 minutes. Give it a stir after 7 minutes to evenly cook the seeds. You can use them to top your risotto or a snack while you wait; I highly recommend it!
2. While the pumpkin is cooking, it's time to cook the creamy risotto! Add a glug of olive oil into a frying pan over a medium heat and cook the onion until soft (6 minutes). Then add the rice and turmeric, stirring continuously for 4 minutes, not letting the rice stick to the pan.
3. Add the hot stock (never add cold stock!), a ladleful at a time and stirring the rice over a medium simmer for 30 mins, until the rice is cooked al dente. You will know when it is ready when you draw a spoon through the middle and it holds for a few seconds.
4. Finally, gently fry the whole sage leaves in a teaspoon of olive oil until crispy and place of kitchen roll to soak the leftover oil. When the pumpkin is cooked, mash half of it with a fork and leave half whole. Add the puree, a tablespoon of mascarpone, black pepper to the risotto and leave to rest for a few minutes.
5. The risotto should hold its shape when serving up. Add the whole chunks of pumpkin, and a cheeky teaspoon of mascarpone topped with black pepper, roasted pumpkin seeds and crispy sage leaves!