Pumpkin and safe risotto

Prep 0 h : 0 m
Cook 1 h : 10 m


  • 1 quantity basic risotto (see recipe below)

    2 tbsp olive oil

    ½ cup loosely packed sage leaves

    500g chopped pumpkin, peeled

    Basic risotto

    1 ¾ litres chicken stock

    100g butter, chopped

    150g brown onion, finely chopped

    2 cloves garlic, crushed

    400g carnaroli or arborio rice

    80g grated Parmesan


  • To make basic risotto, bring 11/2 litres stock to a simmer in a medium saucepan; keep warm on low heat.

    Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 mins or until onion is soft.

    Add rice; stir for 2 mins or until well coated.

    Add the remaining stock; bring to the boil.

    Stir in 1 cup hot stock until absorbed.

    Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition.

    Stir in remaining butter and parmesan.

    Keep warm.

    Heat oil in a frying pan over medium heat; cook sage, stirring, for 2 mins or until crisp.

    Remove with a slotted spoon to paper towel. In the same pan, cook pumpkin, turning until browned and tender.

    Just before serving, stir pumpkin and sage into risotto.