Pumpkin & Sage Risotto
Serves 4-6
Ingredients
60g unsalted butter
330g arborio rice
2 small shallots, diced
600g butternut pumpkin (weight after peeling and deseeding), cut into 1.5cm cubes
4 garlic cloves, minced
1/4 cup cooking sake, or dry white wine
750ml hot chicken stock - I use Vegeta Chicken Stock Powder mixed with boiling water
3 tbsp sage leaves, roughly chopped
60g Parmigiano-Reggiano, finely grated, plus extra for serving
salt and pepper to taste
Method
Pre-heat fan forced oven to 180°C.
Melt 40g of the butter in a large oven proof pot or large saucepan with a lid (I use my Scanpan Stainless Steel Chef's Pan). Once melted, add the shallots and garlic and cook until translucent and fragrant. Add the sage and cook for a further minute, then add the rice until semi-translucent.
Now add the cooking sake and cook until the liquid evaporates, then add the chopped pumpkin and chicken stock. Bring to a light simmer, then place the lid on and place in the oven for 35 minutes, or until the rice is al dente — that is, fully cooked, yet still somewhat firm to the bite.
Add the remaining butter, parmesan, salt and black pepper. Using a wooden spoon, stir the risotto quickly until the pumpkin blends into the rice. If it’s too thick, add a little bit of warm water - or more butter.
Serve with grated Parmigiano-Reggiano, cracked black pepper, and batons of crispy pancetta if you wish!