Risotto is a perfect fall-winter delicacy as the ingredients are very seasonal. For the preparation you need any edible yellow squash, preferably Hokkaido squash or butter squash. Use sage for the scent, which pairs beautifully with the pumpkin. Add some dried sage (you can also chop some fresh sage leaves) at the beginning of the preparation with onions and season the whole risotto, and for decoration and crispiness decorate the risotto with crunchy sage at the end – fry a few sage leaves in some melted butter. In addition to pumpkin and sage, other ingredients of the risotto are rice, onion, garlic, white wine (optional), parmesan and soup base (or diced vegetables and water). Very few ingredients but so much flavor!
Here are a few ideas for pumpkin dishes, because there will definitely be some leftovers when preparing this risotto. Preparation with pumpkin:
Chicken with mushrooms and yellow pumpkin in wine sauce
Creamy vegetable soup with lentils
Really easy and delicious creamy pumpkin soup
Pumpkin soup with broccoli and spaghetti
Salad with roasted pumpkin, feta, balsamic topping and candied walnuts
You can find even more recipes with pumpkins under the Pumpkins label.
Find even more excellent and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
60 grams of butter
1 tablespoon (olive) oil
2 cloves of garlic
fresh and/or dried sage
0.5dl white wine
180 grams of rice
1/2 ounce. 250 g Hokkaido pumpkin (can be any yellow edible pumpkin)
5 dcl soup base (or water and cubes)
1 handful Parmesan + for garnish
salt and pepper to taste
Preheat the oven to 180°C.
Sauté the onion in oil and 10 g butter. Add minced garlic and 1/2 teaspoon dried or chopped fresh sage. Add the rice and mix well so the rice absorbs all the wonderful flavors. Then add the wine (not necessarily, but it adds a nice aroma) and stir. Add the chopped squash (Hokkaido and butter squash do not need to be peeled, just remove the seed and chop), add the soup base, mix well and cook until the liquid is simmering.
Cover the mold and place in the oven for 30 minutes. If you don’t have an ovenproof dish, pour the risotto into the casserole dish and cover it tightly with aluminum foil so that the liquid does not spill out during baking.
Melt 20 g butter in a pan and fry 10 sage leaves in it. When it gets dark, it gets roasted. Carefully transfer the sage leaves to a plate lined with kitchen paper and save for later. If you have leftover butter here, stir it vigorously into the risotto when serving.
After half an hour, take the dish with risotto out of the oven and try whether the rice is already done – if not, you can finish cooking it on the stove. Then add Parmesan and 30 g butter and mix well. You need to get a creamy (and not too dry!) risotto with pumpkin chunks. The more you mix and the softer the squash, the more it will melt into the risotto and the more orange it will turn out. If there is too much liquid (usually there isn’t), bring the risotto to a quick boil on the stove, and if there isn’t enough liquid, add a little more. Then try to season the risotto with salt and pepper.
Arrange the risotto, garnish with Parmesan and crispy sage and serve immediately.