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Pumpkin Risotto With Crispy Sage And Shallots Recipe

Pumpkin Risotto With Crispy Sage And Shallots Recipe
With Halloween coming up I thought it would be nice to make something in line with the occasion. Pumpkins are currently in season so I created this quick and easy pumpkin risotto recipe. The crispy sage and shallots are optional but they really do complement the dish well.
Ingredients (risotto):

  • 500ml chicken stock
  • 1 onion (chopped finely)
  • 4 garlic cloves (chopped finely)
  • 10 sage leaves (chopped finely)
  • 2 tbsp olive oil
  • 150g arborio rice
  • 250g pumpkin (peeled and cut into 1cm cubes)
  • 40g unsalted butter
  • grated parmesan cheese (for serving)

Ingredients (crispy sage and shallots):

  • 4 shallots (sliced finely)
  • 12 sage leaves
  • plain flour (seasoned with salt and pepper)
  • vegetable oil

Directions:

  • Heat the chicken stock in a pot until it almost reaches boiling point and then simmer over a very low heat.
  • In a large saucepan fry the onion in the olive oil until tender. Add the garlic and  stir-fry for a couple more minutes.
  • Stir in the chopped sage.
  • Add the arborio rice and mix well. Fry for 1-2 minutes until the rice is translucent.
  • Pour in one-third of the stock and simmer gently on a low heat. Add the pumpkin and cook until nearly all the stock has been absorbed.
  •  Add a little more stock, stir and continue to simmer gently until the stock is absorbed.
  • Keep adding more stock a little at a time until the pumpkin is soft and the rice is al dente (you may not need to use up all the stock).
  • Stir the butter into the risotto and season well with salt and pepper.
  • To make the crispy shallots, heat some vegetable oil in a small pot and dust the shallots lightly in the flour. Fry them until they turn a light golden brown colour.
  • To make the crispy sage leaves, fry them quickly in the oil for a few seconds until crispy.
  • Serve the risotto with grated parmesan cheese and the crispy shallots and sage leaves on top.

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