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Pumpkin Risotto with Crispy Sage


Justina found it in a newspaper

A creamy combination of pumpkin and rice with lots of sage.


1890 ml 8 cups Vegetable Stock
30 ml2 T Olive oil
¾ cup Arborio Rice
30 ml2 T sunflower oil
¼ cup margarine
½ cup nutritional yeast to serve
1 small onion chopped
12 fresh sage leaves, finely chopped
450 g1 pound pumpkin or butternut squash, diced small
12-16 leaves fresh sage
salt & pepper to taste


Heat the stock to almost boiling, then keep over low heat. In a separate pan, sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and stir well for a few seconds to coat the rice in oil. Then add 1/3 of stock and continue to stir, bring to a gentle simmer. Cook until most of stock is absorbed. Add the pumpkin/squash and more stock. Continue to simmer and stir until the stock is absorbed.

From this point on add more stock a little at a time until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy – it will take only a matter of seconds. Stir the margarine into the risotto and season with salt and pepper. Divide the risotto into 4 equal portions, throw the sage leaves on top of each serving. Serve with nutritional yeast as desired.

Major Ingredients: