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Pumpkin Risotto
A creamy Australian autumn risotto built on roasted pumpkin and sage, finished with parmesan. Frying whole sage leaves in butter until crisp just before serving is what gives this risotto its final crunch and aroma, a contrast to the otherwise soft, creamy rice.
Ingredients
Instructions
Sauté onion and garlic in oil and half the butter.
Add rice and toast 2 minutes. Add wine and stir until absorbed.
Add hot stock a ladleful at a time, stirring, 20-22 minutes.
Stir in pumpkin, remaining butter and parmesan. Season.
Fry sage leaves in a little butter until crispy. Serve on risotto.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
