Recipe Details
Title Pumpkin risotto with crispy sage
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 331.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, raw1 Small
Sage, fresh16 Unit
Oil, olive2 Tablespoon
Rice, arborio, raw170 Gram
Pumpkin, raw250 Gram
Butter, unsalted50 Gram
Salt, table1 Pinch
Pepper, black1 Pinch
Sage, fresh16 Unit
Oil, sunflower2 Tablespoon
Stock, chicken, liquid570 Millilitre
Cheese, Parmesan, grated50 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 506
Protein 22.74%
Other Carbohydrate 23.80%
Sugar 2.93%
Fat Saturated 54.57%
Fat Unsaturated 34.55%
Fiber 9.16%
Sodium 30.44%
Salt 31.86%
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Recipe Method
1. Heat the stock (or 1 pint vegetable) until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. 2. Add the finely chopped sage and cook for a couple more minutes. 3. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. 4. Add the pumpkin or butternut squash (diced small) and a little more stock, and continue to simmer gently until the stock is absorbed. 5. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy. 6. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds. 7. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. 8. Bring the cheese and a grater to the table for your guests to serve themselves.