Wednesday, January 25, 2012

Sage & Pumpkin Risotto

International Vegetarian Main Course Special
Italian Cuisine
Sage & Pumpkin Risotto 
Serves 2

Arborio/Risotto Rice- 2 Cups
Extra Virgin Olive Oil-
White Onion- 1, Finely Chopped
Fresh Sage Leaves- 3-4
Pumpkin- 800 Grams, Cubed
Vegetable Stock- 5 cups
Salted Butter- 30 Grams
Parmesan Cheese- ½ Cup, Finely Grated
Sage Leaves- Fried for Garnish
Salt- To Taste

Heat Extra Virgin Olive Oil in Sauce Pan
Add the Onions & Sauté till they turn into Soft Caramelized Brown Color
Add the Fresh Sage Leaves
Add Rice & Mix Well
Add Pumpkin, Vegetable Stock & Mix Well
Give a Gentle Stir around in the Pan
Cover & keep in the Oven to bake in a 200 Degree Celsius Oven
Check to see if Rice is Done, Remove from the Oven
Add Salt, Butter, Finely Grated Parmesan Cheese & Stir till Creamy in Texture
Garnish with Fried Sage Leaves, Finely Grated Parmesan & Serve Hot!

Tried Risotto for the First Time & wonder if ever I would be able to meet my able help, one of the Popular Australian Cookbook Author & Home Cooking Expert- Donna Hay!
Arborio/Risotto is usually a Short Grain Rice with enough Starch content for a Creamy Finish in this Recipe
Fresh Sage Leaves impart a Woody Flavour to the Risotto
While Baking, the Stock should remain in the Dish, so a Good Cover for the Baking Dish is a Must
Notice that Post baking, some Extra Stock that remains below the Rice, so keep the same as it would be Necessary to achieve a Creamy Texture at the end!

Feel free to share your views & do let us know how this one turned out :)

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