Roast pumpkin and sage risotto
13
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roasting the pumpkin before really enhances and brings out the sweet and nutty flavour. This will really make a difference in this dish.
Ingredients
Olive oil
1½ tbs
Butternut pumpkin
500 g, cut into 2cm cubes
Vegetable stock
2 cup(s), (500ml)
Fresh sage
2 tbs, (leaves from one bunch)
Garlic
2 clove(s)
Arborio rice
1½ cup(s), (300g)
Grated parmesan cheese
⅓ cup(s), (25g)
Oil spray
1½ x 3 second spray(s)
Instructions
1
Fill and boil the kettle. Preheat oven to 220°C or 200°C fan-forced. Place pumpkin on a baking tray and lightly spray with oil. Bake for 20 minutes or until just tender.
2
Meanwhile, place stock and 2 cups (500ml) boiling water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, until required.
3
Meanwhile, heat 2 teaspoons oil in a large saucepan over medium-high heat. Cook sage, stirring, for 1 minute or until crisp. Transfer to a plate lined with paper towel.
4
Heat remaining oil in same pan over medium heat. Add garlic and rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring continuously, for 20–25 minutes or until rice is tender.
5
Stir parmesan, pumpkin and two-thirds of the sage into risotto mixture. Serve topped with remaining sage.
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