Pumpkin And Sage Risotto Recipes

RISOTTO WITH PUMPKIN, GINGER AND SAGE

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.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

ROASTED PUMPKIN AND SAGE RISOTTO

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
• Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
• Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
• Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.

CREAMY VEGAN PUMPKIN RISOTTO

Steps:

• Carefully add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.
• Pan-Fry the Sage (Optional): Add the olive oil to a large pan over medium-high heat; if you do not wish to fry additional sage for garnish, skip to step 3. Otherwise, add 4 - 6 whole sage leaves to the oil once warm; pan-fry for 45-60 seconds, until the leaves darken and start to brown only slightly. Remove and place on a paper towel-lined plate; set aside until serving. Keep the oil in the pan, to continue making the risotto.
• Add the shallot, garlic, and sage to the pan and cook for 2-3 minutes, until the onion is translucent and the garlic starts to brown. Then, add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2-3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.
• add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
• Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.
• Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.
• Once the Risotto has cooked, turn the heat off and stir in the grated vegan parmesan; season with salt and pepper to taste, if desired.
• Serve warm; I recommend topping each plate with a small drizzle of olive oil, extra sprinkle of parmesan, pumpkin seeds, and a pan-fried sage leaf. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

PUMPKIN, SAGE, CHESTNUT AND BACON RISOTTO

Steps:

• Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.
• Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.
• Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.
• Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.
• Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.
• Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

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.

BUTTERNUT PUMPKIN AND SAGE RISOTTO BITES

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.