No-Stir Pumpkin and Sage Risotto Recipe

No-Stir Pumpkin and Sage Risotto Recipe

This is a vegetarian risotto with pumpkin and fresh sage. For this no stir method it is important to use a good quality rice that won’t collapse when the stock is added all at once. I use the Ferron brand Carnaroli rice.

Fresh sage leaves are needed for this as dried sage has an unpleasant dominating flavour whereas the fresh appetizingly scents the risotto with its fresh fragrance.

• 300g peeled and seeded pumpkin, cut into 2cm dice

• 1 onion, finely diced

• 1 carrot, finely diced

• 1 stick celery thinly sliced

• 1 large clove garlic, finely chopped

• zest of 1 lemon

• 4 tablespoons olive oil

• 6 fresh sage leaves, washed and finely sliced, plus 10 leaves left whole for garnishing

• 150ml white wine

• 4 ½cups vegetable stock, brought to the boil

• 1 ½ cups Ferron Cannaroli rice

• 2 tablespoons butter

• Parmesan cheese for serving

Gently fry the vegetables, garlic lemon zest and sage leaves in the oil with ½ teaspoon salt for 10 minutes or until the onion is soft but not browned

Add the rice and stir to coat with the oil

Add the hot stock, stir, bring to the boil, cover and simmer for 15 minutes or until the rice is tender and the stock is almost all absorbed.

Remove from heat.

Stir in 1 tablespoons of the butter, taste and season.

In a small pan heat the rest of the butter and fry the whole sage leaves quickly on both sides until just beginning to change colour

Serve the risotto well sprinkled with grated Parmesan and sprinkled with the fried sage leaves and melted butter

Serves 4.