Pumpkin and Sage Risotto
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Did you know?
Risotto, an Italian classic, became popular in the UK during the 20th century, and pumpkin adds a sweet, autumnal twist loved in British households.
Method
Preheat the oven to 200°C and roast the diced pumpkin for 20‑25 minutes until tender.
In a large pan, heat olive oil over medium heat, then sauté the onion and garlic until translucent.
Add the Arborio rice and stir for 2 minutes to toast lightly.
Pour in a splash of vegetable stock and stir until absorbed; then add the remaining stock a ladle at a time, stirring constantly, until the rice is creamy and al dente (about 18‑20 minutes).
Stir in the roasted pumpkin and chopped sage, cooking for another 2 minutes.
Remove the pan from heat and fold in butter and grated Parmesan (or their dairy‑free substitutes).
Season with salt and black pepper, serve immediately.
Nutrition per serving
Approximate values, not medical advice.
