Pumpkin, sage and pine nut risotto

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Source: Taste Magazine July 2018 Issue

Ingredients

  • A generous splash of olive oil
  • 50g butter
  • 2 brown onions, finely chopped
  • 500g (2 1/2 cups) arborio or vialone nano rice
  • 250ml (1 cup) white wine
  • 1-1.5L (4-6 cups) chicken or vegetable stock
  • Finely grated Parmesan, to serve
  • 2 cups (300g) peeled, seeded and finely chopped pumpkin (any variety)
  • 2 large fresh sage leaves
  • 2 tbsp of pine nuts, toasted

Method

Heat the olive oil and butter in a large heavy-based saucepan over medium-low heat, add the onion and cook for 10 minutes or until softened. Add the rice and cook, stirring, for 2-3 minutes, until the rice is well coated in the olive oil and butter (you want all the grains to look shiny). Stir in the wine and simmer until it is reduced and absorbed by the rice. Reduce heat to low. At this point you can add your pumpkin and sage. Stirring constantly, add a couple of large ladlefuls of stock at a time, allowing each batch of stock to be completely absorbed by the rice before adding the next. All up, this should take about 30-35 minutes. Reserve the last ladleful of stock. Remove the pan from the heat, stir through the last ladle of stock and then cover and rest for 5 minutes. Stir through the pine nuts and season with sea salt and ground black pepper. Serve topped with a generous scattering of Parmesan.

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