Pumpkin Risotto Recipe - The Artisan Food Trail
Pumpkin Risotto Recipe - This recipe can be made with a number of different types of squash – butternut squash is ideal.
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 artisanfoodtrail.co.uk.
Cooking tools:
- Blender
- Saucepan
- Pan
- Mixing spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Peeler
- Paper towel
- Stove
- Ladle
- Serving bowl
- Spoon
- Mixing bowl
- Plate
- Kitchen scale
Ingredients
- 1 tbsp cold pressed rapeseed oil
- 300g ripe pumpkin, cut into small cubes
- 1 small onion, finely chopped
- 170g risotto rice (arborio)
- 500 ml hot vegetable stock
- 50g butter
- freshly ground black pepper
- 50g parmesan, grated (or similar vegetarian alternative)
- 2 tbsp cold pressed rapeseed oil
- 12 fresh sage leaves
- Parmesan for shavings (or similar vegetarian alternative)
- white truffle oil (optional)
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