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Home Dish Roast pumpkin and sage risotto

Roast pumpkin and sage risotto

Name: How to cook Roast pumpkin and sage risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Philip Pantelides

Roast pumpkin and sage risotto

I love to cook risotto with few simple ingredients and maximise the taste

Ingredient

Food ration :

2 people

Cooking time :

45mins

pumpkin

red onion

garlic cloves

Handful

fresh sage

1 cup

arborio rice

100 g

Parmesan

200 ml

chicken or veg stock

Half

glass white wine

1 tsp

dried oregano and basil

Cooking instructions

* Step 1

Preheat the oven to 180c

* Step 2

Slice the pumpkin remove the pulp and seeds then slice in to cubes. Add the cubes to a baking tray with olive oil, chopped sage leaves and garlic cloves (skin on). Roast for 20mins

* Step 3

Meanwhile dice the red onion and soften in a high sided pan with olive oil

* Step 4

After a few mins add a knob of butter then stir in the rice to soak up the flavour

* Step 5

Add some white wine and reduce. Only use wine good enough to drink!

* Step 6

Slowly stir in stock little by little to soak into the rice. Add the dried herbs.

* Step 7

Remove the squash and garlic from the oven

* Step 8

Peel the garlic and blend with 1/3 of the pumpkin. This creates a tasty ‘mush’ to add flavour to the rice

* Step 9

Stir into the rice with more stock and watch the colour change dramatically

* Step 10

Add some olive oil and butter to a pan and heat the sage. (Only takes a min don’t burn it!) Remove the sage and place on a paper towel. Allow the oil to cool and set to one side