Best 2 Pumpkin And Sage Risotto Recipes
Indulge in a culinary adventure with our carefully curated guide to the ultimate pumpkin and sage risotto recipe. We've explored a world of flavors and techniques to bring you a delightful journey that will transform your kitchen into a symphony of aromas and textures. Discover the perfect balance of sweet pumpkin and earthy sage, combined with creamy arborio rice, in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a culinary novice, our step-by-step instructions and expert tips will guide you towards creating a delectable dish that will impress family and friends alike. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary voyage that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PUMPKIN AND SAGE RISOTTO
A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.
Provided by debbie eckstein
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h7m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
- Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
- Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
- Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 49.9 g, Cholesterol 18.1 mg, Fat 15.2 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 1301.9 mg, Sugar 2.8 g
PUMPKIN AND SAGE RISOTTO
Steps:
- 1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.
Tips:
- For a richer flavor, use freshly grated Parmesan cheese.
- If you don't have dry white wine, you can substitute chicken broth or water.
- Be sure to stir the risotto constantly, so that the rice doesn't stick to the pan.
- Add the pumpkin puree and sage leaves towards the end of the cooking time, so that they don't overcook.
- Season the risotto to taste with salt and pepper.
- Serve the risotto immediately, garnished with additional Parmesan cheese and sage leaves.
Conclusion:
Pumpkin and sage risotto is a delicious and easy-to-make dish that is perfect for a fall meal. The combination of pumpkin, sage, and Parmesan cheese creates a rich and flavorful risotto that is sure to please everyone at the table. Serve it as a main course or side dish, and enjoy!
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