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Servings 4
Calories 575 kcal
Prep Time30 mins
Cook Time25 mins
Total Time55 mins

Ingredients
 

  • 2 tbsp olive oil
  • 1 small onion, very finely chopped
  • 1 garlic clove, very finely chopped
  • 180 g risotto rice
  • 100 medium white wine (optional)
  • 800 ml well flavoured vegetable stock, approx
  • 1 tbsp chopped fresh sage
  • 50 g butter
  • 50 g Parmesan cheese, finely grated
  • salt and freshly ground black pepper
  • 400 g can flageolet beans, drained
  • 500 g well roasted pumpkin, free of skin and seeds (about 1 kg fresh), cut into 1cm pieces, or thereabouts
  • 1 small pumpkin to serve the risotto in (for 4 persons) or 4 small ones, hollowed out

Instructions
 

  • Heat the oil and add the onion and soften for a minute or two. Then add the garlic and mix well.
  • Add the rice and coat in the oil and onion mixture well.
  • Add the white wine and reduce till almost gone, then add a couple of ladles of stock and bring to the boil.
  • Stir constantly at the initial stage, turn down the heat slightly, then add the sage.
  • Keep adding hot stock until the rice is cooked and creamy but not overcooked. There should be a slight bite when eaten, but not raw.
  • Add the drained flageolet beans and stir in well.
  • Add pumpkin, butter and cheese. Mix through, season well with salt and pepper.
  • Cover and leave for 2-3 minutes to rest.
  • Serve in hollowed out warm pumpkins or in deep bowls with a few Parmesan shards or crisps.
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Nutrition Facts
Roasted Pumpkin & Sage Risotto
Amount per Serving
Calories
575
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
35
mg
12
%
Sodium
 
1093
mg
48
%
Potassium
 
903
mg
26
%
Carbohydrates
 
76
g
25
%
Fiber
 
13
g
54
%
Sugar
 
7
g
8
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin
Course Main Course, Rice, Vegetables
Cuisine Autumn, Bonfire Night, Halloween, Italian, ITV This Morning, Winter
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