Mushroom Risotto with Pumpkin & Sage
Ingredients
- Ingredients
- 500g white cup or swiss brown mushrooms, half sliced and half chopped
- 1kg pumpkin, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- 1½ cups vegetable or chicken stock
- 50g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 300g risotto rice
- 125ml white wine
- Bunch of sage leaves
- 50g parmesan, finely grated
- or vegetarian alternative, finely grated
Method
Method
Heat the oven to 220C/200C fan/gas.
In a large shallow baking tray coat the squash in 1 tbsp. oil along with the sage leaves and season with salt and pepper. Roast for 30 mins until brown and soft.
In the meantime prepare the risotto, bring the stock to the boil in a saucepan and keep on a low simmer. In another saucepan, melt half the butter over a medium heat and stir in the onions and cook for 8-10 mins until soft and add the garlic and cook for 2min.
Add the chopped mushrooms and fry with the onions and garlic.
Next stir the rice and stir until coated in the butter, stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the white wine and simmer until completely evaporated.
Next pour in the stock, a little at a time, whilst stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and glossy, stir in the parmesan cheese and season.
Finally fry the whole sage leaves and sliced mushrooms in a 2tbsp butter, remove sage leaves first and drain onto a paper towel.
Serve the risotto scattered with the whole chunks of pumpkin, fried mushrooms and garnish with the crisp sage leaves and more grated parmesan