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Pumpkin and Sage Risotto

Pumpkin and Sage Risotto

Pumpkin and Sage Risotto

Recipe by: Juliet Douglas

 Serves: 4-6
Preparation time: 20min
Cooking time: 40-50min

1kg Pumpkin, dice in quarters
50ml olive oil
50g Vegetable Stock Powder
1.5L Water
100g Butter
280g Brown Onion, finely chopped
180g Carrots, finely chopped
95g Celery, finely chopped
10g Garlic cloves, crushed
½ box sage finely chopped
500g Risotto
400ml white wine
150g Hard cheese, finely grated
Salt and pepper to taste

Heat oven to 180°C. Toss the pumpkin in a roasting tray with 25ml olive oil. Season well, with salt and pepper. Roast the pumpkin until golden brown on the outside and soft in the centre, about 30 minutes. Not mushy. 
In a small pot, place the vegetable stock, add 1,5L of water and bring the heat up to a gentle simmer. 

Heat a large, non-stick frying pan over a gentle heat. Add the remaining olive oil and 30g butter, followed by the onion. Cook for 3 minutes until the onion turns translucent. Stir in the celery, carrots and garlic. Continue to cook until the carrot softens, but the veg does not colour at all. 

Add the risotto and stir the rice until it turns translucent. 

Stir in the wine and let it bubble away to almost nothing. 

Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. Don’t stir too aggressively or you will end up with a pan of mush. When you are approximately 2 ladleful’s away, add the pumpkin. Continue to add the stock. The risotto must still be very slightly al dente. 

In a small frying pan, melt the remaining butter, add the sage and fry for a few seconds, the butter must not colour at all. 

Turn off the heat; add the sage, remaining butter and hard cheese. Check for seasoning before Add salt and pepper and taste. 

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