Are looking for idea recipes roast pumpkin and sage risotto that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious roast pumpkin and sage risotto should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of roast pumpkin and sage risotto, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare roast pumpkin and sage risotto good home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required in prepare

1. Prepare 1 pumpkin
2. Take 1 red onion
3. Take 3 garlic cloves
4. Prepare Handful fresh sage
5. Take 1 cup arborio rice
6. Use 100 g Parmesan
7. Use 200 ml chicken or veg stock
8. Prepare Half glass white wine
9. Take 1 tsp dried oregano and basil

Remove the pan from the heat and with a slotted spoon, transfer the sage leaves to a paper- lined plate. Top with a sprinkle of salt. Heat the remaining coconut oil in a medium sized heavy-based saucepan over a medium heat. Line a baking tray with parchment paper.

How to make:process Roast pumpkin and sage risotto:

1. Preheat the oven to 180c
2. Slice the pumpkin remove the pulp and seeds then slice in to cubes. Add the cubes to a baking tray with olive oil, chopped sage leaves and garlic cloves (skin on). Roast for 20mins
3. Meanwhile dice the red onion and soften in a high sided pan with olive oil
4. After a few mins add a knob of butter then stir in the rice to soak up the flavour
5. Add some white wine and reduce. Only use wine good enough to drink!
6. Slowly stir in stock little by little to soak into the rice. Add the dried herbs.
7. Remove the squash and garlic from the oven
8. Peel the garlic and blend with 1/3 of the pumpkin. This creates a tasty ‘mush’ to add flavour to the rice
9. Stir into the rice with more stock and watch the colour change dramatically
10. Add some olive oil and butter to a pan and heat the sage. (Only takes a min don’t burn it!) Remove the sage and place on a paper towel. Allow the oil to cool and set to one side
11. Stir in the pumpkin chunks
12. You know the risotto is ready when it Al dente and still moves when stirring
13. Grate in some Parmesan and a little more stock if needed to retain the texture
14. Serve topped with Parmesan shavings, sage oil (from frying sage) and fried sage leaves. Enjoy with the rest of the wine!
15. Done and ready to serve!

Divide the pumpkin cubes over it. Drizzle with olive oil and some pepper. Meanwhile, warm a skillet and add the olive oil and margarin. Place the chopped pumpkin onto a baking tray and drizzle with a few tablespoons of olive oil. Use your hands or a spoon to make sure they are all coated.

me, the simple preparation of Roast pumpkin and sage risotto above can help you prepare dishes that are delicious for family/friends Good luck!