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Pumpkin Risotto with Crunchy Sage

Mix up your pasta routine with this flavourful (and colourful) pumpkin risotto recipe
Difficulty Level: Medium
Serves: 4


1kg pumpkin, peeled and chopped into small cubes
50g butter
1 brown onion, diced
6 cloves of garlic, diced
500g Arborio rice
1½ litres vegetable stock
2 cups dry white wine
Olive oil
Bunch of sage, leaves picked
80g parmesan, grated


    1. Place the pumpkin in a large saucepan, fill it with water and bring it to a boil. Boil the pumpkin for 10-15mins or until it is soft enough to be mashed
    2. Drain and mash the pumpkin to a puree. Set aside
    3. Melt the butter in a large saucepan on medium heat. Fry the onion and garlic for 3-4mins, or until fragrant, and then stir in the Arborio rice so that it is coated with the butter mixture
    4. Stir in 500ml of stock and 1 cup of wine and bring the mixture to a simmer. Over the next 20-25mins, continue to add in the rest of the stock and wine as the mixture evaporates and becomes dry. Ensure that you mix the risotto every few minutes to prevent it from burning or drying out. Once the rice is cooked al dente, remove from heat
    5. When the rice is almost cooked, coat a frypan with olive oil and heat on medium. Fry the sage for a couple of minutes or until crispy
    6. Then, stir the pumpkin and parmesan through the risotto. Ladle out the risotto and serve hot, topped with the crispy sage