Pump­kin, sage, risotto in no time

Marlborough Express - The Saturday Express, Marlborough - - GARDENING -

A bowl of this creamy risotto will sat­isfy even the hun­gri­est teen af­ter sports prac­tice.

Ready in: 40 min­utes Prep: 15 min­utes Cook: 35 min­utes Serves: 4-5.

600g pump­kin, peeled and diced 1-1.5cm

5 cups chicken or veg­etable stock (if us­ing cubes/pow­der use 3 cubes/tea­spoons with 5 cups wa­ter) 1 ta­ble­spoon but­ter

red onion, very finely diced then roughly chopped

11⁄ ta­ble­spoons finely chopped sage leaves 11⁄ cups ar­bo­rio rice 1 cup frozen peas, de­frosted 2-3 hand­fuls baby spinach leaves

cup finely grated parme­san cheese

cup roughly chopped wal­nuts To serve: cup finely grated Parme­san cheese.

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Toss pump­kin with a driz­zle of oil on pre­pared tray. Sea­son with salt and pep­per and roast for 15-20 min­utes, un­til ten­der. Turn once to en­sure even cook­ing. When pump­kin has 10 min­utes’ cook time re­main­ing, pre­pare the risotto.

Bring stock to a sim­mer in a small pot then re­move from heat, cover and keep warm (if us­ing stock cubes/pow­der, dis­solve in boil­ing wa­ter in a small, heat­proof bowl). Heat a good driz­zle of oil in a large, heavy-based pot on medium heat. Add but­ter, onion and sage and cook for 3 min­utes, un­til soft­ened.

Add rice, stir and cook for 1 minute, un­til rice starts to look translu­cent. Add one cup of warm stock and cook for about 3 min­utes, stir­ring of­ten, un­til all liq­uid from the first cup has been ab­sorbed.

Re­peat with one cup mea­sures, un­til all stock has been added, this process will take about 20 min­utes, or un­til rice is ten­der. Half­way through adding the stock, fold peas and of the roasted pump­kin through risotto, then con­tinue with the process of adding re­main­ing stock.

Finely chop spinach and fold though risotto, along with first mea­sure of parme­san cheese. Sea­son to taste with salt and pep­per.

To serve, di­vide creamy pump­kin and spinach risotto be­tween bowls. Sprin­kle over re­main­ing roasted pump­kin and parme­san cheese and gar­nish with chopped wal­nuts.


Creamy pump­kin and spinach risotto with sage is a great win­ter meal.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.