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Pumpkin and Sage Risotto With Pine Nut Sauce

Creamy colourful risotto

Ready In:
1hr
Serves:
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ingredients

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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  1. rosslare
    Delicious! Lovely flavours.
    Reply
  2. CookeeMonster
    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
  3. CookeeMonster
    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
  4. Col DownUnder
    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!!!
    Reply
  5. Pianolady
    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
    Reply
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