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.
- 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
- 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.