GF, DF, Vegan (option).
- 1 tbsp olive oil
1 large onion chopped
1 pinch salt
2 cloves of garlic minced
4 tsp fresh sage leaves thinly chopped
1 1/2 cups arborio rice
1/3 cup white wine if you have some at home
4 cups stock of your choice or vegetable broth
1 cup pumpkin puree (1 small organic pumpkin chopped into pieces/ then cooked to softness....puréed with little bit of water in food processor at the end)
1/2 cup cheese your choice: vegan (there is plenty of tips in #thesecretkitchencookbook how to make one), or organic Parmesan, Vegan cheese or Feta from Santos Organics.
In a large skillet, add olive oil and cook chopped onion with a pinch of salt for about 2 minutes on medium-low heat.
- Add garlic and chopped sage, and cook for about 30 seconds or until fragrant but not brown.
- Add rice and cook until translucent, stirring often about 1 minute. Don’t let it brown. Deglaze with wine and stir.
- Add 1/2 to 1 cup stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it's cooked).
- Stir in pumpkin puree and cheese, and cook just enough to heat the pumpkin.
- Remove from heat and serve immediately. Garnish with more cheese and sage which I burn to crispiness in olive oil or cultured butter (optional).
I learnt this Pumpkin risotto of my Italian friend and I love making it for my little family. I add a good amount of burned crispy sage on top to serve.
Sage can help protect the body's cells from damage caused by free radicals due to its high antioxidant capacity. It’s also anti-inflammatory & helps to reduce blood sugar, amongst other health benefits.