Pumpkin Risotto Recipe | olivemagazine
This hearty risotto sees chunks of pumpkin roasted with mace and garlic until caramelised, before being stirred through silky risotto and finished with sage
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1 medium (about 1.5 kg) pumpkin halved and cut into wedges
- 3 tbsp olive oil
- ½ tsp ground mace plus a pinch
- ½ a small bunch sage 4 leaves finely chopped
- 4 cloves garlic 2 crushed, 2 skin-on and bashed
- 1 1/2 litres vegetable stock
- 4 tbsp salted butter
- 1 large onion finely chopped
- 300g risotto rice
- 150ml dry white wine
- 50g parmesan or vegetarian Italian-style hard cheese finely grated
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