Recipe for winters…
Ingredients:
- 600ml vegetable or chicken stock
- 1 small onion, chopped
- 12 fresh sage leaves, chopped finely
- 2 tbsp olive oil
- 170g arborio (risotto) rice
- 250g pumpkin or butternut squash, diced small
- 50g butter
- Salt, freshly ground black pepper
For crispy sage:
- 15 fresh sage leaves
- 2 tbsp sunflower oil
To garnish:
- Fresh Parmesan grating cheese
Method:
-
Heat stock until boiling, then keep over low heat
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In saucepan fry onion in oil over low heat until soft
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Add chopped sage, cook for 5 minutes
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Add rice, mix well for 1 minute to coat grains with oil
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Pour in 1/3rd stock, bring to gentle simmer
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Cook until stock is absorbed
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Add pumpkin or squash, little more stock, simmer gently
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Add stock a little at a time until pumpkin is soft, rice nicely al dente
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Texture should be loose, creamy
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When risotto is almost ready heat sunflower oil
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Fry sage leaves until crispy
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Stir butter into risotto
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Season with salt, pepper
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Divide into 4 bowls, sprinkle a few crispy sage leaves
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Bring grated cheese to serve
Quite delicious…