Pumpkin Risotto
Creamy pumpkin risotto with sage, nutmeg, and parmesan is a comforting perfect for cosy autumn nights in.
Equipment
- Saucepan
- Skillet
- Sharp knife
Ingredients
- 7 cups chicken broth 1.65L
- ¼ cup olive oil 60ml
- 1 cup leeks sliced thinly (90g)
- ½ cup chopped shallots 60g
- 1 tbsp fresh sage chopped
- 2 cups arborio rice 400g
- ¼ tsp ground nutmeg
- ¾ cup dry white wine 180ml
- 1 cup canned pumpkin 240g
- 1 cup grated parmesan cheese 100g
- 2 tbsp butter 30g
- 2 tbsp chopped fresh parsley
- Salt and pepper to season
Instructions
- Place the broth in a large saucepan and bring to a boil, then reduce to a low simmer.
- Heat the olive oil in a large skillet and cook the leeks and shallots until softened, about 5 minutes.
- Stir in the sage and nutmeg.
- Add the rice and cook for 1 minute until the grains start to turn translucent.
- Pour in the wine and cook until absorbed. Begin adding the chicken broth one ladle at a time, allowing each addition to be absorbed before adding more. This will take around 20 minutes, until the rice is tender and most of the stock is used.
- Stir in the pumpkin puree and season with salt and pepper.
- Remove from the heat, then stir in the butter, parmesan, and parsley.
- Serve warm with extra parmesan and cracked black pepper on top.
