Roasted pumpkin risotto with zucchini and crispy sage

Ingredients – serves 6

For the roasted pumpkin:

  • 1 kg pumpkin, peeled and cut into chunks
  • 1 tablespoon olive oil
  • 1/2 bunch sage, leaves picked and roughly chopped
  • 1 clove of garlic, quartered

For the roasted zucchini:

  • 2 small zucchini, cut into bite-size chunks
  • 1 tablespoon olive oil
  • black pepper
  • salt

For the risotto:

  • 1,5 l vegetable stock
  • 75 g butter
  • 3 shallots, finely chopped
  • 500g arborio risotto rice
  • 250 ml white wine
  • 75 g parmesan, finely grated + some extra slivers to serve
  • black pepper
  • salt

For the crispy sage:

  • 1/2 bunch sage, leaves picked
  • 2 tablespoons olive oil

For the toasted pine nuts:

  • 1 handfull of pine nuts

Method

Make the roasted pumpkin:

  • Heat oven to 220C/fan 200C/gas 7.
  • Toss the pumpkin in the oil together with the chopped sage and the garlic.
  • Put into a shallow roasting tin and roast for 30 minutes until soft.
  • When the pumpkin is cooked, mash it to a rough purée.

Make the roasted zucchini:

  • Heat oven to 220C/fan 200C/gas 7.
  • Put the chopped zucchini into a roasting tin, drizzle with the olive oil and season to taste.
  • Roast for 30 mins until it browned.

Make the risotto:

  • Heat the stock and keep on a low simmer.
  • Melt half the butter over a medium heat in a separate pan. Stir in the shallots and fry for 5 minutes until soft.
  • Tip the rice into the onions and stir until the rice is shiny transparent.
  • Pour in the wine and cook until evaporated.
  • Add the stock, a ladleful at a time and stir the rice over a low heat for 30 minutes until cooked.
  • Season to taste.

Make the crispy sage:

  • Heat the olive oil in a pan and fry the whole sage leaves until crisp.

Make the crispy sage:

  • Put the nuts in a dry frying pan and cook over medium heat, stirring frequently.
  • Once the nuts start to brown, remove them immediately from the pan (or they will become too dark and burn very quickly).

Assemble the dish:

  • Stir the pumpkin purée and the grated parmesan cheese through the risotto.
  • Scatter with the chunks of zucchini, crispy sage leaves, toasted pine nuts and the reserved slivers of cheese.

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