RecipesPasta, Noodles, Rice And Pulses

Pumpkin, Ginger and Sage Risotto Recipe

Gluten Free
Vegan
Vegetarian
Pumpkin, Ginger and Sage Risotto Recipe
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Ingredients

For the recipe:
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 clove garlic, sliced
  • Handful of fresh sage, chopped
  • 400g arborio rice
  • 1 tbsp extra virgin olive oil
  • 1 jar (500g) pumpkin puree
  • 500ml hot stock, made using Steenbergs vegetable bouillon
  • Steenbergs 3-colour pepper, crushed and more to taste
  • Steenbergs traditional sea salt
  • 1/2 red chilli, (according to taste) chopped finely
  • knob of ginger (according to taste) chopped finely

Sage is a Mediterranean herb, related to the mint family, great for flavouring savoury dishes, risotto being a good example

Method

01
Heat oil in a thick-bottomed frying pan. Add onion, leek, garlic, sage, chilli and ginger
02
Add rice and cook for 3-5 minutes, stir to allow rice to be coated in oil and glazed
03
Heat the stock and puree together in a saucepan. Add a ladle of hot stock and puree to the rice. Allow liquid to be absorbed before adding another ladle. Repeat until all stock used and rice in slightly tender but still has a little bite!