Pumpkin and Sage Risotto with Pine Nut Sauce

Ready in 45 minutes

Top-ranked recipe named "Pumpkin and Sage Risotto with Pine Nut Sauce"

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Try this Pumpkin and Sage Risotto with Pine Nut Sauce recipe, or contribute your own. "Fresh" and "Herbs" are two tags used to describe Pumpkin and Sage Risotto with Pine Nut Sauce.


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2 tb Extra Virgin Olive Oil
1 lg Onion; finely chopped
1 Garlic; minced
1 tb Fresh sage; or more
3 c Arborio rice
2 c Pumpkin flesh; diced
1 3/4 pt Vegetable stock; boiling hot
1/3 c Pine nuts
1/3 c Parmesan cheese; freshly grated
4 tb milk
1 pn Nutmeg, ground
Salt; to taste
Black pepper; to taste

Original recipe makes 4 Servings



Heat the oil in a large pan and saute the onion, garlic and sage for about 5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute until all the rice grains are well coated in oil. Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed. Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender until smooth. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes. Season to taste and serve at once. [Formatted to MasterCook by Terri Law on 11/30/96, MC-Recipe on 12/1/96] >From :__The Pumpkin Cookbook__, Nicola Hill Ed., Hamlyn, c. 1996, London. NOTES : This is a rich and creamy risotto, with the slightly unusual inclusion of a pine nut sauce. When pumpkin is not available, use 2 cups winter squash and substitute rosemary for the sage. Posted to MC-Recipe Digest V1 #324 Recipe by: __The Pumpkin Cookbook__, Nicola Hill, Ed. From: Paul & Terri Law Date: Sun, 01 Dec 1996 15:15:45 -0600

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Calories Per Serving: 726 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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