Pumpkin And Sage Risotto With Pine Nut Sauce Recipes

Steps:

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

Steps:

• Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
• In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
• Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
• In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
• Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
• Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.