Pumpkin & Sage Risotto

Name: Pumpkin & Sage Risotto
Total time: 50 min
Yield: 4
Ingredients: 400 g Pumpkin, peeled and cut into small cubes; 6 Sage leaves, chopped; 1 Onion, finely chopped; 300 g Risotto rice; 1.2 litres Hot vegetable stock; 100 ml White wine; 50 g Parmesan, grated; 40 g Butter

50 min · serves 4

Crops from your garden in this recipe: 🎃 Pumpkin 🌿 Sage 🧅 Onion

Ingredients

400 g Pumpkin, peeled and cut into small cubes (grown in the garden)
6 Sage leaves, chopped (grown in the garden)
1 Onion, finely chopped (grown in the garden)
300 g Risotto rice
1.2 litres Hot vegetable stock
100 ml White wine
50 g Parmesan, grated
40 g Butter

Green items are crops you can grow yourself.

Method

Melt half the butter in a wide pan and cook the onion for 5 minutes. Add the pumpkin and sage and cook for 5 more minutes.
Stir in the rice for 1 minute, then pour in the wine and let it bubble away.
Add the stock a ladleful at a time, stirring often, waiting until each has been absorbed before adding the next. This takes around 20 minutes.
The pumpkin will break down and make the risotto creamy. When the rice is tender but with a little bite, remove from the heat.
Beat in the remaining butter and the parmesan, cover and rest for 2 minutes, then serve.