Sage Recipe - Pumpkin Risotto

This sage recipe uses the pumpkin flesh that you have gouged out to make a lantern - it's a good halloween recipe although of course you can use it any time you have pumpkin.

A pumpkin is not just for halloween :-)

Fresh sage is best if you have it, but if not, then substitute a teaspoon or so of dried.

You can use cubes to make the stock if you prefer - don't be put off by snobs regarding stock making - I normally use knorr chicken stock cubes for most things.

Pumpkin Risotto
flesh from 1 medium pumpkin1 tablespoon oil
1 onion - peeled and finely chopped
garlic to taste - 1 or 2 cloves - peeled and crushed
1 teaspoon dried sage or about 6 leaves fresh
300g (10 1/2 oz) risotto rice
1 large glass white wine
1 litre (1 3/4 Pint) chicken or vegetable stock
fresh parmesan - about 4 oz (100g)
butter to finish

Discard the seeds and cut the flesh into chunks.

Heat the butter and oil in a pan and fry the onion and garlic until soft - about 5 minutes or so.

Add the rice and stir off the heat until coated. Return to a medium heat and cook, stirring all the time for about 2 minutes.

Be careful not to let the rice 'catch' (burn) at this stage.

Add the pumpkin, wine and sage. Stir well to combine.

Over a medium heat, add a ladle of stock at a time, stirring after each one and only adding the next one when the previous one is absorbed.

This should take about 20 minutes and at this point, the pumpkin should be soft.

Stir in some of the parmesan and serve with parmesan shavings, freshly ground black pepper and a knob of butter to melt over.

For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.

I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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