Pumpkin and Sage Risotto With Pine Nut Sauce

By Evie* on November 13, 2001

25 Characters Max

Enter Time:


You can create up to five timers


    1. 2 tablespoons olive oil
    2. 1 large onion, finely chopped
    3. 1 clove garlic, crushed
    4. 1 -2 tablespoon fresh sage
    5. 3 cups arborio rice
    6. 2 cups fresh pumpkin, diced
    7. 1 3/4 pints boiling vegetable stock
    8. 1/3 cup pine nuts
    9. 1/3 cup finely shredded parmesan cheese
    10. 4 tablespoons milk
    11. 1 pinch ground nutmeg
    12. salt
    13. freshly ground black pepper


  1. Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
  2. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
  3. Add 1/4 pint of stock and simmer, stirring until absorbed.
  4. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
  5. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
  6. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
  7. Season to taste and serve at once.