Extra creamy pumpkin and crispy sage risotto
A bowl of this pumpkin and sage risotto is pure comfort. Nici Wickes' recipe for this Italian dish also happens to be gluten-free and vegetarian, making it perfect for a range of dinner guests
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.nzwomansweeklyfood.co.nz.
Ingredients
- 2-3 cups chicken or vegetable stock, or use salted boiling water
- 25 grams butter
- 2 tablespoons olive oil, plus extra for drizzling
- 1 large onion, finely diced
- 150 grams (about 3 handfuls) risotto rice
- 100 millilitres white wine
- 1 cup pumpkin, cut into 2cm cubes
- salt and pepper
- zest and juice of 1 lemon
- grated Parmigiano-Reggiano
- 10-12 sage leaves, fried in butter until crisp
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