Name: Pumpkin and Sage Risotto With Pine Nut Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 clove garlic, crushed; 1 -2 tablespoon fresh sage; 3 cups arborio rice; 2 cups fresh pumpkin, diced; 1 3/4 pints boiling vegetable stock; 1/3 cup pine nuts; 1/3 cup finely shredded parmesan cheese; 4 tablespoons milk; 1 pinch ground nutmeg; salt; freshly ground black pepper

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Recipe by Evie3234

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Creamy colourful risotto

Ready In:: 1hr
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ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1 -2 tablespoon fresh sage
3 cups arborio rice
2 cups fresh pumpkin, diced
1 ³⁄₄ pints boiling vegetable stock
¹⁄₃ cup pine nuts
¹⁄₃ cup finely shredded parmesan cheese
4 tablespoons milk
1 pinch ground nutmeg
salt
freshly ground black pepper

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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RECIPE MADE WITH LOVE BY

@Evie3234

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@Evie3234

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"Creamy colourful risotto"

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review by rosslare

12/17/2012

Delicious! Lovely flavours.

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review by CookeeMonster

11/10/2007

Oh. My. God. I was a little skeptical about this recipe, but I wanted to try something out of the ordinary anyway. And it was AMAZING. The flavors were so fantastic! I used Fontina cheese instead of Parmesan and walnuts instead of pine nuts. But it was SO GOOD! I'm going to go lick the pan now...

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tweak by CookeeMonster

11/10/2007

Oh. My. God. I was a little skeptical about this recipe, but I wanted to try something out of the ordinary anyway. And it was AMAZING. The flavors were so fantastic! I used Fontina cheese instead of Parmesan and walnuts instead of pine nuts. But it was SO GOOD! I'm going to go lick the pan now...

Reply
review by Col DownUnder

2/6/2006

Thanks for sharing this fantastic recipe, I had to add a little extra water, some extra garlic and spices it turned out great. I will be making this again. oh I also steamed a chicken breast and shredded it into the mix. YUM!!!

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review by Pianolady

9/29/2003

Absolutely delicious! What incredible flavors! The only changes I have to suggest are in the amount of stock needed, which is closer to 5 to 6 cups or more. This was wonderful risotto and I thank you so much for this recipe!! Dianne

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