Pumpkin and Sage Risotto
INGREDIENTS
- 350g pumpkin or butternut, diced
- 300g arborio rice
- 1 onion, finely diced
- 1L vegetable stock, hot
- 120ml white wine
- 12 fresh sage leaves
- 3 tbsp olive oil
- 2 tbsp nutritional yeast
NUTRITION
Per serving
510
Calories
12g
Protein
82g
Carbs
13g
Fats
METHOD
1
Roast the pumpkin
Toss pumpkin with a tablespoon of oil and roast at 220C for twenty-five minutes. Blend half into a puree.
2
Toast the rice
Sweat onion in a tablespoon of oil for four minutes. Add rice and stir for two minutes until edges turn translucent.
3
Build the risotto
Pour in the wine and let it absorb. Add hot stock a ladleful at a time, stirring, for twenty minutes until creamy.
4
Finish
Stir in pumpkin puree, roast cubes and yeast. Crisp sage in remaining oil and scatter on top.
VEG.ARMY TIP
A touch of grated nutmeg in the final stir is a classic that lifts the pumpkin.
