Pumpkin and Sage Risotto With Pine Nut Sauce
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Creamy colourful risotto
- Ready In:
- 1hr
- Serves:
- Units:
5
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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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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
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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
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