Best Pumpkin And Sage Risotto Recipes

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.

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 WITH PINE NUT SAUCE

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.

PETER BERLEY’S RISOTTO WITH PUMPKIN, GINGER AND SAGE

Steps:

• 1. 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. To make the risotto: 1. 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. 2. Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame. 3. 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 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. 4. 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. 5. Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.

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.