Simple, yet stylish, this recipe for one pot pumpkin risotto takes no time to cook. Made with Arborio rice, butternut pumpkin, vegetable stock and finished with a hint of sage and loads of parmesan cheese.
30 Minutes. A seasonal vegetarian dish the whole family will love.
1 cup Arborio rice
1/4 Butternut pumpkin
2 sprigs sage
1 brown onion
1 litre natural vegetable stock
1/2 cup grated parmesan
Prepare stock & veg
Place stock in a pot and warm through to a gentle simmer. Cover.
Remove and discard skin and seeds from pumpkin. Cut into 2cm cubes. Remove leaves from sage and discard stem. Finely slice the leaves. Peel and finely dice the onion.
Bring a heavy based pot to a medium heat with a generous drizzle of olive oil. Add onion, sauté for 2 - 3 minutes. Add rice, pumpkin and sage leaves to pot and stir well. Add 1/3 of stock and stir occasionally until stock is almost absorbed. Repeat twice more with remaining stock. Allow to simmer for 20 minutes until rice is cooked and liquid is absorbed. Remove from heat.
Add parmesan to risotto and season with salt and pepper. Stir well.
Cover and set aside for 5 minutes.
Divide the risotto among serving bowls. Finish with a drizzle of olive oil.
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