Phil Vickery's roasted pumpkin and sage risotto
Phil Vickery's live from a pumpkin farm as he shows you how to use up those Halloween leftovers for a delicious pumpkin risotto.
Roasted pumpkin and sage risotto
Serves: 4
Ingredients
2 tbsp olive oil
1 small onion, very finely chopped
1 clove garlic, very finely chopped
180g risotto rice
100mls medium white wine (optional)
800mls well flavoured vegetable stock, approx
1 tbsp chopped fresh sage
1 x 400g can flageolet beans, drained
500g well roasted pumpkin, free of skin and seeds (about 1 kg fresh), then cut into 1cm pieces, or thereabouts
50-75g butter
50-75g Parmesan cheese, finely grated
salt
pepper
Method
1. Heat the oil and add the onion and soften for a minute or two, then add the garlic and mix well.
2. Add the rice and coat in the oil and onion mixture well.
3. Add the white wine and reduce til almost gone, then add a couple of ladles of stock and bring to the boil. Stir all the time at the initial stage, turn down the heat slightly then add the sage. Keep adding hot stock until the rice is cooked and creamy, but not overcooked. There should be a slight bite when eaten, but not raw.
4. Add the can drained flageolet beans and stir in well.
5. Next add the pumpkin, butter and cheese and mix through, season well with salt and pepper. Cover and leave for 2-3 minutes to rest.
Note: If you like, serve in hollowed out warm pumpkins or in deep bowls with a few Parmesan shards or crisps.