Pumpkin Risotto with Sage and Orange
This pumpkin risotto is simple to make and very tasty. It was my first time cooking a pumpkin. Won't be my last. I really loved this.
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 twimii.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Kitchen towel
- Mixing bowl
- Chef's knife
- Ladle
- Grater
- Microplane
- Juicer
- Measuring cup
- Wooden spoon
- Serving bowl
- Cutting board
- Saucepan
- Stove
- Plate
- Spoon
- Tasting spoon
Ingredients
- 1 small sugar pumpkin or medium-sized butternut squash ,
- salt
- pepper
- nutmeg, freshly grated
- ground allspice
- 200g arborio rice, rinsed and drained
- oil, sunflower or olive
- butter
- onion, minced
- leek, sliced or minced
- 100ml white wine
- 1 litre stock, chicken or vegetable
- 1 orange, zest and juice
- Parmesan cheese, or Vegetarian Gran Kinara or similar
- 3 - 4 tablespoons double cream
- torn sage leaves (leaves of 3 - 4 sprigs)
- parsley for decoration
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