A delicious Italian risotto recipe with pumpkins and sage.
INGREDIENTS
Ingredients
- Butter2 tbsp
- Oil1 tbsp
- Sage4 leaves
- Pumpkin450 g, peeled and sliced
- Risotto rice200 G, 1 cup
- Vegetable stock850 ml
- Parmesan50 g, grated
INFO BOX
- Preparation time
- Cooking time
- Recipe categoryFirst course
- Recipe yield4
- Recipe cuisineItalian
PREPARATION
Heat the butter and oil in a wide pan and cook the sage leaves until crisp. Remove from the pan and set aside.
Cook the diced pumpkin in the pan until lightly browned then remove about 4 tablespoons and set aside to use a garnish.
Add the shallots to the pan and cook very gently until soft but not brown.
Add the rice and stir until the rice becomes translucent then add a ladle of stock and stir until it is absorbed by the rice. Turn the heat down and continue adding the stock one ladle at a time, stirring constantly, until the rice has become creamy and just cooked through. You may need to add a little more stock or water.
Season with salt and pepper and serve garnished with the Parmesan, reserved pumpkin and sage leaves.
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