Pumpkin, Gruyère and sage risotto

Pumpkin, Gruyere and sage risotto

This pumpkin, Gruyère and sage risotto is perfect as a side dish to meat or chicken, or served on its own as a starter.

Recipe by Illanique van Aswegen Assisted by Myra van Aswegen
Photograph by Adel Ferreira Assisted by Jömeri Mouton

Pumpkin, Gruyère and sage risotto

Serves: 4 as a starter
Cooking Time: 1 hr

Ingredients

  • SAUTÉED PUMPKIN

  • 1 tbsp salted butter
  • 1 tbsp olive oil
  • 300g pumpkin, peeled and diced
  • 1 tsp peeled and crushed garlic
  • 6 fresh sage leaves, chopped
  • salt and freshly ground black pepper, to taste
  • RISOTTO

  • 1 tbsp salted butter
  • 1 tbsp olive oil
  • 125g (½ cup) leeks, thinly sliced
  • 1 tsp peeled and crushed garlic
  • 300g arborio/risotto rice
  • 250ml (1 cup) white wine
  • 750ml (3 cups) warm vegetable stock
  • 1 tsp butter
  • 125g (½ cup) Gruyère, finely grated
  • microgreens, to serve

Instructions

1

For the pumpkin, heat the butter and oil in a saucepan over medium heat. Add the pumpkin and garlic, and sauté until tender, about 10 minutes. Stir in the sage, fry for another 5 minutes and season.

2

For the risotto, heat the butter and oil in a separate saucepan over medium heat. Stir in the leeks and garlic, and let them sweat until tender, 10 – 15 minutes. Cook over low heat and don’t allow them to brown.

3

Stir in the rice, add the wine and increase heat to cook off the alcohol, about 5 minutes.

4

Start ladling in the warm stock. Add one ladle of stock at a time and stir continuously until the liquid is absorbed. Continue with the rest of the stock. It should take about 20 minutes for all the stock to be incorporated.

5

Stir in the butter and cheese. Add the sautéed pumpkin mixture and season.

6

Garnish with microgreens and serve immediately.

Notes

Always serve risotto as soon as it is cooked – the longer it stands, the thicker it will get and the more the liquid will be absorbed.

Like this recipe? Try out our other risotto dishes!

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