RISOTTO WITH PUMPKIN, GINGER AND SAGE
Chef Peter Berley says, "I'm always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
- In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
- Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
- In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
- Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
- Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 21 grams, Carbohydrate 78 grams, Fat 34 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
PUMPKIN AND SAGE RISOTTO WITH PINE NUT SAUCE
Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com.
Provided by Evie3234
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16
BUTTERNUT PUMPKIN AND SAGE RISOTTO BITES
Make and share this Butternut Pumpkin and Sage Risotto Bites recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 2h
Yield 45 bites
Number Of Ingredients 14
Steps:
- Chop the pumpkin into 1cm pieces.
- Heat oil and butter in a large pan.
- Add the onion and garlic, cook until onion is soft.
- Add rice, cook, stirring for 1 minute.
- Add pumpkin, stock and water; bring to the boil.
- Simmer, uncovered, over a low heat for about 35 minutes.
- Stir occasionally.
- You want all of the liquid to absorb and mixture to become thick.
- Remove from heat and stir in sage and parmesan.
- Spread mixture out onto an oven tray to cool.
- Roll tablespoons into balls, flatten slightly.
- Coat in flour, shaking away any excess.
- Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
- Drain on paper towels.
- Serve bites topped with a dollop of sour cream and garnished with fresh herbs.
Nutrition Facts : Calories 40.1, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.9, Sodium 17.2, Carbohydrate 6.2, Fiber 0.4, Sugar 0.4, Protein 0.8
PUMPKIN AND SAGE RISOTTO
Steps:
- 1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.
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- heat the oil in a large pan and saute the onion for about 3 minutes then add garlic and the peppers and pumpkin plus most of the chopped sage, stir well and saute till the pumpkin and peppers have softened
- add the rice and stir to ensure that all grains are coated in the oil with the veggies and add the wine
- finally stir through the butter and most of the parmesan and add seasoning to taste. Go careful on the salt as parmesan is salty in its own right.
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