Alright, folks, let’s be honest: risotto has always sounded fancy, like something best left to Italian nonnas who’ve been stirring it for centuries. But fear not, culinary adventurers! This week, I, at times a self-proclaimed kitchen klutz, decided to tackle a pumpkin risotto with crispy sage in a mere 30 minutes. Shocking, I know.
The first five minutes were smooth sailing. Chopping onions without tears? Check! Toasting the rice? Feeling like a pro! Then, the ladle-by-ladle dance with the broth began. Let's just say patience isn't my forte. I may have poured in a bit too much at once (oops). Also, what is "al dente" even supposed to feel like? We're just winging it here, folks. Oh, and the crispy sage? Well, let's call it "slightly singed". But hey, it still smells good, right?
Despite the frantic stirring and occasional panic, the end result wasn't half bad! It actually tasted...good! Like, "I might actually make this again" good. It wasn't perfect, I definitely think my arms are now Michelin-star worthy chefs, but hey, thirty minutes, one slightly stressed cook, and a surprisingly delicious bowl of pumpkin goodness? I'll take it. Maybe next time, the sage and I can convince the rice to chill out a bit.
Prep Time: 20 min
Cook Time: 30 min
Serves: 4
Ingredients:
For the Risotto:
570 ml vegetable stock
Instructions:
1. Bring the vegetable stock to the boil and keep on a very low heat. In a separate heavy saucepan sweat the onion gently in the oil until soft but not brown and add the chopped sage and cook for a couple more minutes.
3. When the risotto is almost ready, heat the sunflower oil in a small frying pan and quickly fry the sage leaves until they are crispy. This will only take a few seconds so be careful not to burn the leaves.
4. Stir the butter into the risotto, and season well with salt and pepper. Keep stirring on the heat until the butter has melted and the risotto is smooth and creamy. Divide into four servings and top each portion with a few crispy sage leaves. Serve with grated Parmesan if desired.
570 ml vegetable stock
1 small onion, chopped
10 fresh sage leaves, finely chopped
10 fresh sage leaves, finely chopped
2 tbsp olive oil
170g arborio rice
250g pumpkin, diced
50g butter
salt and ground black pepper
For the crispy sage:
12 fresh sage leaves
For the crispy sage:
12 fresh sage leaves
2 tbsp sunflower oil
Instructions:
1. Bring the vegetable stock to the boil and keep on a very low heat. In a separate heavy saucepan sweat the onion gently in the oil until soft but not brown and add the chopped sage and cook for a couple more minutes.
2. Add the arborio rice and coat the grains with oil. Add one-third of the vegetable stock and simmer gently. Cook until almost all the stock is absorbed. Add the pumpkin and a little more stock, and continue to simmer until the stock is absorbed. Continue to add more stock a little at a time, until the pumpkin is cooked.
3. When the risotto is almost ready, heat the sunflower oil in a small frying pan and quickly fry the sage leaves until they are crispy. This will only take a few seconds so be careful not to burn the leaves.
4. Stir the butter into the risotto, and season well with salt and pepper. Keep stirring on the heat until the butter has melted and the risotto is smooth and creamy. Divide into four servings and top each portion with a few crispy sage leaves. Serve with grated Parmesan if desired.