Ingredients
The following ingredients have 3 Servings
- 50 g butter
- 1 medium onion (chopped)
- 450 g pumpkin flesh (cut into 1cm cubes)
- 2 tbsp chopped fresh sage or 2 tsp dried sage
- about 1 ¼ litres vegetable stock
- 300 g arborio rice
- 150 ml white wine
- few fresh sage leaves
- 50 g gruyere cheese (grated)
- salt and freshly ground black pepper
Instruction
- Melt half the butter in a large open pan and sauté the onion for about 5 minutes until softened.
- Stir in the pumpkin and continue to sauté over a low heat until the pumpkin is just tender about 5 –15 minutes, depending on which variety of pumpkin you use. Stir in the chopped sage.
- Heat the stock in another pan and keep warm.
- Add the rice to the pumpkin and cook stirring for a minute or two and then add the white wine. Stir until the the wine has been adsorbed.
- Now add the stock a ladleful at a time. Cook stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.
- Meanwhile heat the remaining butter gently to melt and add the sage leaves cook until the sage leaves are crisp, then remove from the heat and set aside.
- Once the rice is tender, remove from the heat. Stir in most of the cheese. taste and season with salt and pepper as required.
- Drizzle the sage butter over the risotto and sprinkle with the remaining cheese before serving.
