Who doesn’t love a good creamy risotto? What’s even better is that our Creamy Pumpkin Risotto won’t have you slaving at the stove, stirring for hours.
Serves: Four
Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, chopped
- 1.5kg butternut pumpkin seeded, peeled and cut into a 1-inch dice
- 6 cups vegetable or chicken stock
- 2 cups Arborio rice
- 2 tablespoons freshly grated Parmesan cheese, or to taste
- 2 tablespoons butter, or to taste
- 1 clove garlic, thinly sliced
- 8 to 10 large, fresh sage leaves, shredded
- sea salt, to taste
Method
Heat the olive oil in a heavy cast iron pot (Dutch oven) over medium heat. Add the onion and cook until it starts to soften. Add the pumpkin, and stir to mix. Cover and sweat over a medium heat for 10 minutes, stirring from time to time until the pumpkin has started to soften.Add 4 cups of stock, bring to a boil and cover. Lower the heat and simmer for 15 minutes. Stir in the rice, stir to mix and cook for 15 minutes.
Next, add the Parmesan. While the risotto is cooking, melt the butter in a small pan over a low heat. Add the garlic and cook until it is just golden. Remove, and turn up the heat and add the shredded sage leaves. Cook until just crisp, about two minutes. Keep half the sage butter mixture. Stir the remaining half into the risotto. Cover and let sit for two minutes. Serve immediately sprinkled with the reserved burnt butter sage.