Restaurant 1861

Fine food worth the extra mile!


Pumpkin and sage risotto




Ingredients

A small pumpkin
2.5 litres of vegetable stock
140g of arborio rice
4 large knobs of butter
50g of grated Italian hard cheese (Parmesan or vegetarian option)
4 finely diced shallots
20 finely chopped sage leaves
4 handfuls of rocket
A large glass of dry white wine
4 cloves of crushed and finely diced cloves of garlic
Olive oil
Sea salt
Black pepper

Method

Chop your pumpkin flesh into large chunks and place on a baking tray. Splash generously with oil and season. Heat your oven to 190C or gas mark 5. When the oven is hot enough, roast for 20 minutes until soft.
 
Melt your butter in a large pan over a low heat and add the garlic, sage, and shallots. Cook for five minutes until the shallots are soft. Add the rice and stir for a minute to ensure it is coated in the butter. Add the white wine and increase the heat, still stirring. Add in the stock gradually and continue to stir as the rice absorbs the liquid.
 
Once all the stock has been added and the rice is still al dente, add the roasted pumpkin, mashing it up as you go. Add the hard cheese gradually. Just before you serve, add your rocket and season with black pepper. Once in your bowls, drizzle some extra virgin olive oil on top. This recipe serves eight.