Jul 012010
 

Serves 6

Ingredients

1 tablespoon olive oil
1 onion chopped
12 sage leaves
2 cups (400g) arborio rice
800g pumpkin, peeled and chopped into small pieces
1¼ litres (5 cups) chicken stock
sea salt and cracked black pepper
30g butter
½ cup (40g) finely grated parmesan
extra finely grated parmesan and fried sage leaves, to serve

Method

Pre heat oven to 200°C. Heat a large ovenproof saucepan over med-high heat. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.

Add the rice, pumpkin and stock and cover with a tight-fitting lid. Bake for 30 minutes. The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly. Sprinkle with extra parmesan and fried sage leaves to serve.

Author

Christine Rodda

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