Pumpkin, Sage and Saffron Risotto

Pumpkin, Sage and Saffron Risotto

Pumpkin, Sage and Saffron Risotto

 

Golden and glistening, this is a beautiful dish. Lovely as is, or with added chicken, there is something about the saffron, rice and pumpkin combination that just works so well. I also like to add a tiny little bit of wild rice to my risotto for a bit of interest and texture...

 

2 ½ cups Arborio rice

300 grams pumpkin, cut into cubes

6 garlic cloves, in skins

3 Spanish onions, finely diced

2-3 tablespoons of sage (test to see how strong it is, sage can be overpowering)

1 tablespoon butter

½ teaspoon nutmeg

1 teaspoon saffron threads

2 sticks of celery, vey very very finely chopped

1 cup white wine

Vegetable or chicken stock

¼ cup cream

Parmesan cheese, fresh sage leaves to serve

 

Pre-heat oven to 200°C

 

On a large baking sheet, lay out pumpkin and whole garlic cloves.  Sprinkle with salt, pepper and sage and drizzle with olive oil.  Bake at 200°C for 20 minutes or until pumpkin has a few browned edges but is still firm in the middle.

 

In a paella or risotto pan, melt butter over a medium heat.  Add the nutmeg, then onions and allow to soften before adding the rice.  Cook rice until it is translucent, then add the celery and a little stock.  Cook the stock down, then add the saffron and more stock.  Squeeze the garlic from the skins and add to the rice mix, squishing them down into the saffron and rice without burning.  Add the wine, allow it to bubble up then add the pumpkin, sage and more stock, stirring constantly.  Continue adding stock until the rice is fat and cooked through.  Do not allow the Risotto to become too watery.

 

Just before serving mix through the cream and parmesan cheese.

Serve with a few sliced sage leaves on the top and a crisp white wine.