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.