Pumpkin & Sage Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Makes 5 servings

Step 2

Preheat the oven to 350º F. “Butcher” your pumpkin and cut into small cubes. If you’ve never done this before, it can be quite a job. Watch this video for more and keep your fingers safe.

Step 3

With the pumpkin in small chunks, add them to a baking sheet with a splash of olive oil and roast for about 45 minutes until fully cooked and slightly browned.

Step 4

Meanwhile, finely chop the celery and onions and add them to a large saucepan over medium heat with a splash of olive oil. Allow these to soften but not brown.

Step 5

In a separate pot, add the vegetable stock with a few large sage leaves and bring to a simmer.

Step 6

Add the arborio rice to the hot pan with celery and onions and allow it to cook dry for 1-2 minutes. Then, add a bit of white wine and stir until it is absorbed into the rice. Slowly add one ladle-full of stock into the pan at a time and stir occasionally until fully absorbed before adding more. This should take 20-30 minutes.

Step 7

As the risotto is nearing completion, check on the pumpkin in the oven (did you forget about it?). It should be soft and fully cooked. When it is, toss it into the pan with the risotto along with generous amounts of salt and black pepper.

Step 8

At the last minute, squeeze in a little lemon juice and throw in a few tablespoons of finely-chopped sage leaves. If you want to be naughty, you can also add a handful of non-dairy mozzarella-style shreds (Daiya works well). Stir these into the rice and remove from the heat – let the risotto rest for 2-5 minutes before serving alongside a glass of gorgeous Italian white wine… if you didn’t drink it all while stirring the risotto 🙂