Pumpkin risotto with crispy sage & pepitas
A comfort dish for a cold winter’s night! Creamy risotto with pumpkin rosemary and garlic, topped with sautéd greens, crispy sage leaves and pepita seeds
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.dinnertwist.com.au.
Cooking tools:
- Kettle
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Mixing bowl
Ingredients
- Brown onion, 1/2 *
- Garlic, 1 clove
- Rosemary, 1 stalk
- Butternut pumpkin, 1/2 *
- Sliced mushrooms, 1 punnet (200g)
- Arborio rice, 300g
- Kale, 1/2 bunch *
- Sage, 1 packet
- Pepita seeds, 1 packet (40g)
- Parmesan topping, 20g
- Oil (for cooking + olive), salt, pepper, stock cube (1), apple cider vinegar
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