Pumpkin Risotto
Double, Double Toil and Trouble!
Enjoy seasonal pumpkin in this elegant risotto. Sweet pumpkin pairs beautifully with the crispy sage leaves, parmesan cheese and balsamic glaze.
Serves 3-4
Ingredients
For the pumpkin risotto
- 570ml/1 pint vegetable stock
- 1 cup/240ml Italian white wine
- 2 shallots, finely chopped
- 12 fresh sage leaves, finely chopped
- Extra virgin olive oil
- 170g/6oz arborio (risotto) rice
- 250g/9oz pumpkin puree
- 50g/2oz butter
- Balsamic glaze
- 1/2 cup/100g Parmesan cheese
- Salt & pepper
For the crispy sage
- 12-16 fresh sage leaves
- Extra virgin olive oil
Method
In a skillet over medium heat, add the oil and butter. Add the shallots with a little salt. Cook for 5 minutes until translucent. Add the chopped sage and cook for a couple more minutes. Add the rice and stir well, ensuring that every grain is coated. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly and adding more stock only when the last ladleful has been absorbed. Once the rice is almost cooked and all stock used, stir in the pumpkin puree. Cook for another 5 minutes, stirring frequently. Season with salt and pepper.
In a small frying pan add a drizzle of extra virgin olive oil and fry the sage leaves until crisp.
To finish, sprinkle generously with parmesan cheese, drizzle with the balsamic glaze and add the sage leaves. Buon Appetito.
The Alberti Twins 