300g risotto rice
250g pumpkin, cut in half, seeds scooped out, flesh cut into bite-size chunks
1 small onion, peeled, finely chopped
1-1.5 litres of vegetable stock
a bunch of sage leaves
a large knob of unsalted butter
grated Parmesan, to serve
3tbsp olive oil
salt and freshly ground black pepper
Heat 2 tbsp oil in a frying pan, add the onion and pumpkin and gently fry for a few minutes. Add the rice and stir to ensure the grains are evenly coated in oil. Next, add a few ladlefuls of hot stock and stir until all the stock is absorbed. Continue adding stock a ladleful at a time, adding the next addition once the last has been absorbed. Continue to cook, stirring, for 15-18 minutes until rice is al dente.
Just before the rice has finished cooking, place the rest of the olive oil in a small frying pan, add the sage leaves and fry until crispy.
Finally, stir a knob of butter into the risotto, season, and serve topped with Parmesan and the crispy fried sage leaves.
I used to make another pumkin risotto but I would bake the pumpkin before adding it to the rice. I would also add a can of coconut milk.
I saw Jamie Oliver making a mushroom risotto on television last Saturday night. It had lots of different varieties of mushrooms and look really tasty. Must see if I can get a copy of that recipe
That's all for tonight. Thanks for looking