Ingredients
1 tbsp olive oil
plus 1 tsp for roasting
500g pumpkin
peeled, deseeded and cut into 1cm cubes
1 onion
finely chopped
2 cloves garlic
finely chopped
2 cups Arborio rice
125ml white wine
1.5L stock
chicken or vegetable, gluten-free
2 tbsp fresh sage leaves
finely chopped
12 sage leaves
extra for frying
100g parmesan cheese
freshly grated
100g blue cheese
optional
Allergy Advice
Contains Dairy
Equipment
- 1 Oven
- 1 Baking tray
- 1 Saucepan
- 1 Large heavy based frypan
- 1 Paper towel
- 1 Soup ladle
Instructions
- Preheat oven to 180C. Place pumpkin on a baking tray, drizzle with one teaspoon of the oil, toss to coat and bake for 20 minutes or until cooked.
- Place stock in a saucepan and heat until simmering. Heat remaining oil in a large heavy based frypan at medium heat, cook the 12 extra sage leaves for about 30 seconds until crisp.
- Remove leaves and drain on paper towel. Add onion to the pan and fry for two minutes, add garlic and cook for another two minutes.
- Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through.
- Pour in wine and cook until wine has almost evaporated.
- Add half the roasted pumpkin and chopped sage leaves. Add a soup ladle (about half a cup) of hot stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
- Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next. The risotto will take 15-20 minutes to cook.
- When the rice is nearly soft, add the remaining pumpkin, parmesan and blue cheese (if using). Stir gently to combine, serve immediately topped with a few fried sage leaves.
Notes
Tip
Enjoy a glass of the white wine while stirring!
Tip
If the risotto is gluggy, add more stock or boiled water.
Variation
Divide the risotto in half before adding blue cheese if some diners dislike it.
Storage
Best served immediately; leftovers can be stored in an airtight container in the fridge for up to 2 days.
