Recipe for the Weekend: Pumpkin Orange and Sage Risotto

Ingredients

1 cup risotto rice
1 cup roasted squashie pumpkin or butternut
1 small orange
1 shallot or half yellow onion
handful of sage leaves
1 cooking oil
2 cups stock


Preparation
Pumpkins are quite difficult to peel so the easiest thing to do is wrap it in kitchen foil and throw in the oven - make sure you pierce it first - they can apparently explode.
Depending on the size of your pumpkin it should be cooked within a hour - test with a fork. Allow to cool then roughly chop the flesh - the rest can be used for pumpkin pie or just to eat.
Heat oil, chop shallot and add to pan, add rice and stir to coat grains - add a ladleful of stock - wait until stock has been absorbed by rice - keep adding until rice is just undercooked.
Peel the orange and cut half of the peel into fine strips - juice half of it.
Add juice to rice and then add pumpkin.
Dip sage leaves in flour and then deep fry for a few seconds.
To serve, pile risotto into bowls and add strips or orange peel and sage leaves to decorate.
Vegan parmesan can be added if liked.
Can also be made with lemon instead of orange or add other herbs the choice is yours.

Source: Pumpkin Orange and Sage Risotto
Author: Source: veg-r.org

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