Risotto is a perfect fall-winter delicacy, as the ingredients are very seasonal. To prepare it you need some edible yellow squash, the best are hokkaido squash or squash with butter. For the aroma use sage, which matches perfectly with the pumpkin. Add a little dry sage (you can also chop some fresh sage leaves) at the beginning of the preparation with onions and flavor the whole risotto and for decoration and crunchy decorate the risotto with crispy sage at the end – fry some sage leaves. in a little melted butter. Other ingredients of risotto besides pumpkin and sage are rice, onions, garlic, white wine (optional), parmesan and soup base (or vegetable cube and water). Very few ingredients, but lots of flavor!
First of all, here are some ideas for cooking with pumpkin, as you will surely have something left over while preparing this risotto. Prepare with pumpkin:
Chicken with mushrooms and yellow squash in wine sauce
Creamy vegetable soup with lentils
Creamy pumpkin soup really simple and delicious
Pumpkin soup with broccoli and spaghetti
Roasted pumpkin salad, slices, balsamic sauce and sweetened nuts
Find even more pumpkin recipes under the Pumpkins label.
Find even more great and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
60 g butter
1 tablespoon oil (olive).
2 cloves garlic
fresh and / or dried sage
0.5 dl white wine
180 g rice
1/2 oz. 250 g hokkaido squash (can be any edible yellow squash)
5 dcl shoulder base (or water and cubes)
1 handful of parmesan + for decoration
salt and pepper to taste
Preheat the oven to 180 ° C.
Dip onion in oil and 10 g butter. Add minced garlic and 1/2 teaspoon fresh dried or chopped sage. Add the rice and mix well so that the rice absorbs all the wonderful flavors. Then add the wine (not necessarily, but it gives a pleasant aroma) and mix. Add the minced squash (hokkaido squash and butter do not need to be peeled, just remove the core and chop), add the base of the soup, mix well and simmer until the juice boils.
Cover the pan and place in the oven for 30 minutes. If you do not have a fire-resistant container, throw the risotto in the baking dish and close it tightly with aluminum foil so that the liquid does not leak during baking.
Melt 20 gr butter in a pan and fry in the pan 10 sage leaves. When dark, it ripens. Carefully transfer the sage leaves to a plate lined with a paper towel and store for later. If you have any butter left here, mix it boldly in the risotto when serving.
After half an hour, take the risotto out of the oven and test if the rice is already cooked – if not, you can cook it all the way on the stove. Then add the parmesan and 30 gr butter and mix well. You should get a creamy (and not too dry!) Risotto with pumpkin pieces. The more you mix and the softer the squash, the more it will melt into the risotto and the more orange it will be. If there is a lot of juice (usually not), boil the risotto on the stove for a while to boil and if there is not enough juice, add a little more. Then try and add salt to the risotto and pepper to taste.
Serve the risotto, garnish with parmesan and crispy sage and serve immediately.