Friday, November 05, 2004
Risotto with Pumpkin and Sage
One of the delights of autumn is a big bowl of risotto with pumpkin and sage. If you have never had (or made) risotto, what you are aiming for is the starch in the short grain Arborio rice to release and make a creamy, almost soup-like sauce. Additions could be scallops, chicken sausage or some kale.
4 cups vegetable stock
1 cup white wine1 small onion, chopped fine
12 fresh sage leaves, chopped fairly fine
2 tbsp olive oil
1 cup arborio rice
1 cup pumpkin or butternut squash, diced small
3 pats butter
pinch of nutmeg
salt and black pepper
1 small leek, white part only, sliced thin
12-16 fresh sage leaves
2 tbsp oil
In a medium saucepan, heat the stock and wine until almost boiling and then keep over a very low heat.
In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed, stirring constantly. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
When the risotto is almost ready, heat the oil in a small pan and quickly fry the leeks and sage leaves until crispy - it takes a matter of seconds.
Stir the butter and nutmeg into the risotto, and season well with salt and pepper.
Divide into four servings and throw a few crispy sage leaves over each portion. Grate some cheese over the rice and serve.
This recipe is lacto-vegetarian.
Some famous vegetarians in history include:
Francis of Assisi
and of course
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This is a new one for me! Looks really yummy too..gearing up with recipes for the cold winter daysPost a Comment