Ripe pumpkin 1 1/2 pounds, deseeded and cut into cubes
5.5 cups chicken or vegetable stock
1 3/4 cups risotto rice (arborio or carnaroli)
Few knobs of butter
1/3 cup Parmesan, freshly grated, plus shavings to serve
Small handful of sage leaves
Sea salt and freshly ground black pepper
Olive oil, for cooking and to drizzle
Instructions
1. Heat a little olive oil in a large pan, add the
pumpkin and cook gently for 5–7 minutes until just
softened, stirring occasionally. Set aside one-
third. Put the rest of the pumpkin into a blender
and whiz until smooth, adding a touch of hot water
as necessary (to get the purée moving in the
blender).
2. Bring the stock to a simmer in a pan and keep it
at a gentle simmer.
Heat a little olive oil in a larger saucepan and
tip in the rice. Cook, stirring frequently, for a
minute, then add a ladleful of hot stock and stir
until it is almost all absorbed before adding
another ladleful. Repeat until you’ve reached your
last few ladlefuls of stock. Taste the rice to see
if it is al dente. If not, add more stock. Add the
pumpkin purée and reserved pumpkin, stir through
and season to taste. Stir in a few knobs of butter
and the grated Parmesan. Keep warm.
Heat a thin layer of olive oil in a small frying
pan until hot. Fry the sage leaves for a few
seconds until crisp then drain on kitchen paper.
Ladle the risotto onto warm plates. Drizzle with a
little olive oil and scatter over the Parmesan and
sage leaves, then serve.
Originally Submitted
11/2/2010
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