Pumpkin and Sage Risotto With Pine Nut Sauce
Creamy colourful risotto
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1
- 1 -2tablespoon fresh sage
- 3cups arborio rice
- 2
- 1 3⁄4pints boiling vegetable stock
- 1⁄3cup pine nuts
- 1⁄3cup finely shredded parmesan cheese
- 4tablespoons milk
- 1pinch ground nutmeg
- freshly ground black pepper
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DIRECTIONS
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- 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.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
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