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Delicious Pumpkin Risotto.

The easiest risotto recipe… ever. No stirring, and as impressive as ever, this risotto is a cold weather favourite! 🍽️

 

INGREDIENTS

  • 4 cups (1L) chicken or vegetable stock
  • 75g unsalted butter
  • 1 large onion, finely chopped
  • 10 sage leaves
  • 3 garlic cloves, finely chopped or crushed
  • 1 1/2 cups (330g) arborio or carnaroli rice
  • 1kg butternut pumpkin, seeds removed
  • 1 cup (250ml) dry white wine
  • 50g finely grated parmesan, plus extra to serve
  • Toasted pepitas, to serve (optional)

 

METHOD

1. Place the stock in a large saucepan over low heat and gradually warm.
 
2. Place the butter in a deep frypan or large saucepan over medium heat and cook until melted. Add the sage and onion, season with salt and pepper, and cook for 3-4 minutes until the onion has softened and the butter is starting to brown. Add the garlic and cook for 30 seconds, then stir in the rice and toast for 2 minutes.
 
3. Meanwhile, cut the pumpkin into chunks and grate on the coarse side of a grater, discarding the skin. (Alternatively, whiz peeled pumpkin chunks in a food processor until very finely chopped.) Add grated pumpkin to the pan and cook for 5 minutes or until softened, then add the wine and all of the hot stock. Bring to a simmer and reduce heat to low. Cover with a lid and cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid.
 
4. Remove pan from the heat. Vigorously stir in parmesan and season to taste. Divide risotto among serving bowls and top with pepitas (if using), extra parmesan and freshly ground black pepper to serve.

 

Enjoy 💖

 

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