Pumpkin And Sage Risotto With Pine Nut Sauce Recipe

Name: Pumpkin And Sage Risotto With Pine Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 clove garlic, crushed; 1 -2 tablespoon fresh sage; 3 cups arborio rice; 2 cups fresh pumpkin, diced; 1 3/4 pints boiling vegetable stock; 1/3 cup pine nuts; 1/3 cup finely shredded parmesan cheese; 4 tablespoons milk; 1 pinch ground nutmeg; salt; freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1 -2 tablespoon fresh sage
3 cups arborio rice
2 cups fresh pumpkin, diced
1 3/4 pints boiling vegetable stock
1/3 cup pine nuts
1/3 cup finely shredded parmesan cheese
4 tablespoons milk
1 pinch ground nutmeg
salt
freshly ground black pepper

1
Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
2
Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
3
Add 1/4 pint of stock and simmer, stirring until absorbed.
4
Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
5
Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
6
Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
7
Season to taste and serve at once.

759

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, finely chopped, 1 clove garlic, crushed, 1 -2 tablespoon fresh sage, and more.

Yes, Pumpkin And Sage Risotto With Pine Nut Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Sage Risotto With Pine Nut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions