Pumpkin and Sage Risotto With Pine Nut Sauce

Recipe #141504 ratings
Creamy colourful risotto
by Evie* | Edit...My Notes

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4 servings 1 hour 20 min prep
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2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1-2 tablespoon fresh sage
3 cups arborio rice
2 cups fresh pumpkin, diced
1 3/4 pints boiling vegetable stock
1/3 cup pine nuts
1/3 cup finely shredded parmesan cheese
4 tablespoons milk
1 pinch ground nutmeg
salt
freshly ground black pepper

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< 60 mins Side Dishes
Short-grain rice Side Dishes
Gluten-free Side Dishes
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.