Risotto is always a hit in our household, and here's another vegetarian gem perfect for Meat-Free Mondays! Infused with the earthy flavours of sage and crowned with tender snow peas, this Pumpkin Risotto with Sage promises to be a new favourite at your table.
How to make Risotto with Sage
Risotto can seem daunting, but fear not! With our simple recipe, you'll breeze through making this delicious dinner with ease. Stick to the basics outlined here, and soon you'll be whipping up risotto with your eyes closed. It's a wonderfully easy and satisfying meal.
Sage Risotto Ingredients
- Vegetable stock
- Snow peas
- Butter
- Brown onion
- Garlic
- Pumpkin
- Lemon
- Sage
- Dry white wine (or stock)
- Arborio rice
- Parmesan cheese
- Rocket
How to make this Pumpkin Risotto with Sage Step-By-Step
- Step 1: Prepare all ingredients as listed in the ingredient list.
- Step 2: Roast the pumpkin.
- Step 3: Prepare the stock - add sage leaves for extra flavour. Keep stock hot to prevent temperature fluctuations.
- Step 4: Cook the risotto - Sauté Rice briefly, add the wine to deglaze, add the HOT stock gradually, stir consistently and maintain consistent heat. Cook until firm to the bite.
- Step 5: Finish and Serve - add roasted pumpkin, snow peas, parmesan cheese and stir. Top with more cheese and rocket leaves.
How Long to Cook this Sage Risotto
Cooking Time:
The overall cooking time for risotto is usually around 18-20 minutes from the time you start adding the stock. For this Sage risotto, it takes a bit longer, with the additional step of cooking the pumpkin and snow peas first.
Testing for Doneness:
As you approach the end of cooking, start testing the rice for doneness. The risotto should be creamy with a slight bite (al dente).
Adjusting Consistency:
Remember that the sage risotto will continue to thicken slightly as it rests. If the risotto is too thick, you can add a little more hot stock to loosen it up. Or if too thin, continue cooking a little longer.
What to Serve with this Risotto
Grilled or Roasted Chicken:
The savoury flavours of grilled or roasted chicken complement the creamy and earthy tones of the sage risotto. You can season the chicken with herbs like rosemary or thyme for added flavour.
Grilled or Sautéed Shrimp:
Shrimp pairs wonderfully with the creamy texture and flavours of the pumpkin sage risotto. Season the shrimp with garlic, lemon, and herbs like parsley before grilling or sautéing.
Pumpkin risotto with sage
- Total Time: 40 minutes
- Yield: 4 1x
Description
Risotto is always a hit in our household, and here's another vegetarian gem perfect for Meat-Free Mondays! Infused with the earthy flavours of sage and crowned with tender snow peas, this Pumpkin Risotto with Sage promises to be a new favourite at your table.
Ingredients
- 1.2 litres Vegetable stock
- 200g Snow peas, trimmed and strings removed
- 30g Butter
- 1 Brown onion, finely diced
- 4 cloves Garlic, peeled and crushed
- 600g Pumpkin, peeled and diced into 1cm pieces
- Zest of 1 Lemon
- 1 tablespoon Sage, finely chopped
- 2-3 loose sage leaves, bruised
- 140ml Dry white wine (or stock)
- 300g Arborio rice
- 80g Parmesan cheese, grated
- 100g Rocket
Instructions
Preheat oven to 200°C.
Prep:
- Organise and prepare all ingredients as listed in the ingredient list.
Roast Pumpkin:
- Place diced pumpkin on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Roast for about 20 minutes until just tender.
Prepare Stock:
- In a saucepan, bring the vegetable stock to a boil with bruised sage leaves to infuse flavour. Cook snow peas in the boiling stock for 2 minutes until crisp-tender, then remove them with a slotted spoon and set aside. Reduce heat to low and let the stock simmer until needed.
Cook Risotto:
- Melt butter in a saucepan over low heat. Sauté diced onion until softened. Add crushed garlic, half of the lemon zest, and the chopped sage. Stir to coat.
- Add Arborio rice to the onion mixture and cook, uncovered, for 1-2 minutes, stirring to coat the grains until slightly translucent.
- Pour in the white wine to deglaze the pan. Cook and stir until reduced by half.
- Begin adding the simmering stock, one ladleful at a time, allowing each to be absorbed before adding the next. Stir constantly with a wooden spoon. Be careful not to add the bruised sage leaves to the risotto.
- Continue this process for about 20 minutes or until the stock is absorbed, and the rice is cooked but firm to the bite. Season to taste. Discard the sage leaves.
Finish and Serve:
- Stir in the roasted pumpkin, snow peas, and half of the grated Parmesan cheese.
- Serve the risotto topped with the remaining lemon zest, grated Parmesan cheese, and fresh rocket.
- Prep Time: 10
- Cook Time: 30
- Category: Vegetarian
- Method: Stove top and roasting
- Cuisine: Mediterranean
