Pumpkin, sage, risotto in no time
A bowl of this creamy risotto will satisfy even the hungriest teen after sports practice.
CREAMY PUMPKIN &
SPINACH RISOTTO WITH SAGE
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
❚ 11⁄2 tablespoons finely chopped sage leaves
❚ 11⁄4 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. Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
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.