Pumpkin And Sage Risotto Recipes

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.

Steps:

• 1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.