Pumpkin & Sage Risotto
Ingredients
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2 tablespoons olive oil
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675 gram (1½ pounds) pumpkin or butternut squash
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325 gram (11 ounce) Arborio risotto rice
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1300 millilitre (44 fluid ounce) chicken stock
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25 gram (1 ounce) Parmesan cheese
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2 teaspoon Dried Sage
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Ground Black Pepper , to season
Key Products
Instructions
- 1 Heat 1 tbs of the oil in a large pan, add the pumpkin and fry for 8-10 minutes until the pumpkin is softened.
- 2 Set aside ¼ of the pumpkin then blitz the remaining in a blender to form a smooth purée.
- 3 Bring the chicken stock to a simmer in a sauce pan, heat the remaining oil in a pan and add the rice, fry for 2-3 minutes stirring until the rice begins to turn translucent, then add the stock a ladleful at a time until cooked.
- 4 Add the pumpkin purée as well as the reserved pumpkin cubes, Parmesan, Sage and Black Pepper to the rice, stir to combine, then serve.