Ingredients
The following ingredients have 4 Servings
- 1 onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and finely chopped)
- 1 organic lemon (juice and zest)
- 5 Tbsps olive oil
- 1.125 cups Risotto (e. g. Arborio)
- salt
- freshly ground peppers
- 0.667 cup white wine
- 2.5 cups vegetable stock
- 3 Tbsps finely grated Parmesan
- 1 tsp butter
- 14 ozs Pumpkin (prepared weight, diced)
- 1 handful Sage
- vegetable oil (for deep-frying)
Instruction
- Heat 3 tbsp oil in a pan and sweat the onion, garlic and lemon zest over a medium heat.
- Add the rice, sweat briefly then stir in the wine. Bring to the boil briefly, then add 2 ladlefuls of stock and the lemon juice and stir over a medium heat until the liquid has been almost completely absorbed. Continue in this way, stirring constantly over a medium heat and adding more stock when the last addition has been almost completely absorbed, until the rice is cooked (al dente). If there is not enough stock, add a little hot water. Season to taste with salt and pepper.
- Meanwhile cook the diced pumpkin in boiling, salted water for 15-20 minutes, or until soft. Drain. Heat the oil and briefly deep-fry the sage leaves. Drain on kitchen roll.
- Stir the butter, pumpkin and Parmesan into the cooked risotto and serve garnished with sage.
