For The Whole Family
Creamy Pumpkin Sage Risotto
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 Tbsps butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 20 ozs 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 ozs Parma ham (chopped)
- To garnish
- thyme
- Sage
- Crème fraiche
- freshly ground Black pepper
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
