Whole Roasted Pumpkin and Sage Butter Risotto
1/2 large butternut pumpkin
10 sage leaves
1 small leek, washed and chopped finely
2 cloves garlic, crushed
1 cup arborio rice
1 cup white wine.
4 cups chicken stock, chicken bone broth or vegetable stock
80g soft goat’s cheese
1/4 cup walnuts, roughly chopped
Salt and pepper, to taste
Preheat oven to 180 degrees fan forced. Line a baking tray with paper and place pumpkin on tray. Rub olive oil over pumpkin then cover with salt, pepper and drizzle the honey over the top. Bake for 1 hour or until soft.
In a large saucepan bring chicken stock to a gentle boil.
In a separate large frypan heat butter over medium heat. Scatter with sage leaves. Allow to cook until butter starts to brown.. Remove sage leaves and set aside on paper towel.
Add leek and garlic to pan and sauté for 5 minutes or until caramelised.
Add rice to the pan and stir. Add white wine and stir, allowing liquid to evaporate.
Add a ladle of warm stock and allow liquid to evaporate, stirring occasionally. Continue this pattern to cook risotto while adding a ladle of stock at a time. The risotto is finished once the rice is soft and creamy in texture. This will take approximately 30-40 minutes. Add boiling water if extra liquid is needed.
Remove the pumpkin seeds from the butternut and scoop remaining flesh into a blender. Blend until smooth. Add pumpkin puree to risotto and stir until combined. Add goat’s cheese and mix until just melted. Season with salt and pepper, to taste.
Spoon risotto into bowls and garnish with chopped walnuts, crispy sage leaves and grated parmesan or pecorino. Serve immediately.
We highly recommend listening to this Valentine's date night playlist while cooking to set the tone.
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