Pumpkin risotto with sage Recipe

Name: Pumpkin risotto with sage Recipe
Ingredients: 30 minutes from start to finish.; 75g (3 oz) (6 tbsp) Kerrygold Pure Irish Salted Butter; 800G (1 ¾lb) small pumpkin, peeled, seeded and finely diced; 4 tbsp finely shredded fresh sage; 1 large onions, finely chopped; 2 garlic cloves, crushed; 500g (1lb 2oz) (2 cups) risotto rice (carnaroli or Arborio); about 2.25litres (4 pints) (9 cups) chicken or vegetable stock (from a stock cube is fine); 50g (2 oz) (½ cup), finely grated, extra to garnish Kerrygold Mature Cheddar; 1 tbsp chopped fresh chives; Salt; freshly ground black pepper; Deep-fried sage leaves, to garnish (optional)

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Discover our Pumpkin risotto with sage recipe, part of our Irish-inspired butter and dairy recipes collection.

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Ingredients

30 minutes from start to finish.
75g (3 oz) (6 tbsp) Kerrygold Pure Irish Salted Butter
800G (1 ¾lb) small pumpkin, peeled, seeded and finely diced
4 tbsp finely shredded fresh sage
1 large onions, finely chopped
2 garlic cloves, crushed
500g (1lb 2oz) (2 cups) risotto rice (carnaroli or Arborio)
about 2.25litres (4 pints) (9 cups) chicken or vegetable stock (from a stock cube is fine)
50g (2 oz) (½ cup), finely grated, extra to garnish Kerrygold Mature Cheddar
1 tbsp chopped fresh chives
Salt
freshly ground black pepper
Deep-fried sage leaves, to garnish (optional)