For The Whole Family

Creamy Pumpkin Sage Risotto

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Creamy Pumpkin Sage Risotto
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 onion (finely chopped)
1 clove garlic (finely chopped)
20 ounces Pumpkin (chopped into very small chunks)
1.333 cups Arborio rice
2 sprigs Sage
4 cups hot vegetable stock
½ cup grated Parmesan
salt
peppers
3 ½ ounces Parma ham (chopped)
To garnish
thyme
Sage
Crème fraiche
freshly ground Black pepper
How healthy are the main ingredients?
PumpkinParmesanolive oilgarlicSageonion

Preparation steps

1.
Heat the oil and half the butter in a wide shallow pan. Cook the onions and garlic until soft, then add the pumpkin and cook for about 20 minutes, until the pumpkin softens and dissolves.
2.
Add the rice and cook for 1 minute, stirring constantly, until the rice grains are translucent. Add the sage sprigs.
3.
Add a ladleful of stock and stir well. Reduce the heat and repeat the procedure with the remaining stock, adding a ladleful at a time and cooking until absorbed, before adding more. Continue until all the stock is used and the rice is cooked, but still with a slight bite. You may not need to add all the stock, or you may need to use a little more stock or water.
4.
Stir in the remaining butter and the cheese and season to taste with salt and pepper. Stir in the ham.
5.
Place in warm serving bowls and garnish with thyme, sage leaves and creme fraiche sprinkled with freshly ground black pepper