Pumpkin And Sage Risotto With Pine Nut Sauce

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Creamy colourful risotto

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Steps

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Heat the oil in a large pan and saute the onion , garlic , and sage for about 5 minutes until golden.

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Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.

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Add 1 / 4 pint of stock and simmer , stirring until absorbed.

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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.

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Meanwhile , process the pine nuts , cheese , milk , and nutmeg in a blender until smooth.

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Stir into the risotto , with the final addition of stock , and simmer for a further 5 minutes.

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Season to taste and serve at once.

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Ingredients

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olive oil, onion, garlic, fresh sage, arborio rice, fresh pumpkin, vegetable stock, pine nuts, parmesan cheese, milk, ground nutmeg, salt, black pepper