Pumpkin risotto | Hayle Allotment Society
Description Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.
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 hayleallotments.org.uk.
Cooking tools:
- Saucepan
- Stockpot
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pan
- Wooden spoon
- Stove
- Grater
- Serving bowl
- Kitchen scale
- Plate
- Spoon
Ingredients
- 570ml/1 pint vegetable or chicken stock
- 1 small onion, chopped
- 12 fresh sage leaves, chopped finely
- 2 tbsp olive oil
- 170g/6oz arborio (risotto) rice
- 250g/9oz pumpkin or butternut squash, diced small
- 50g/2oz butter
- salt
- freshly ground black pepper
- 12-16 fresh sage leaves
- 2 tbsp sunflower oil
- piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional)
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