Sage & Pumpkin Risotto

International Vegetarian Main Course Special

Italian Cuisine

Sage & Pumpkin Risotto 

Serves 2

Ingredients:

Arborio/Risotto Rice- 2 Cups

Extra Virgin Olive Oil-

White Onion- 1, Finely Chopped

Fresh Sage Leaves- 3-4

Pumpkin- 800 Grams, Cubed

Vegetable Stock- 5 cups

Salted Butter- 30 Grams

Parmesan Cheese- ½ Cup, Finely Grated

Sage Leaves- Fried for Garnish

Salt- To Taste

Method:

Heat Extra Virgin Olive Oil in Sauce Pan

Add the Onions & Sauté till they turn into Soft Caramelized Brown Color

Add the Fresh Sage Leaves

Add Rice & Mix Well

Add Pumpkin, Vegetable Stock & Mix Well

Give a Gentle Stir around in the Pan

Cover & keep in the Oven to bake in a 200 Degree Celsius Oven

Check to see if Rice is Done, Remove from the Oven

Add Salt, Butter, Finely Grated Parmesan Cheese & Stir till Creamy in Texture

Garnish with Fried Sage Leaves, Finely Grated Parmesan & Serve Hot!

Tip:                                                                            

Tried Risotto for the First Time & wonder if ever I would be able to meet my able help, one of the Popular Australian Cookbook Author & Home Cooking Expert- Donna Hay!

Arborio/Risotto is usually a Short Grain Rice with enough Starch content for a Creamy Finish in this Recipe

Fresh Sage Leaves impart a Woody Flavour to the Risotto

While Baking, the Stock should remain in the Dish, so a Good Cover for the Baking Dish is a Must

Notice that Post baking, some Extra Stock that remains below the Rice, so keep the same as it would be Necessary to achieve a Creamy Texture at the end!

Feel free to share your views & do let us know how this one turned out :)