mmmm risotto!

CREAMY PUMPKIN RISOTTO
recipe from: women's weekly.

my score: 10/10 (but i had been reaaaaally wanting risotto for a while now), i will definitely be making it again :D

dane's recommendation: "needs meat".

ingredients
1kg butternut pumpkin, peeled & cut into 2cm pieces
extra virgin olive oil
1/4 tspn dried chilli flakes
1 1/5 litres chicken stock
50g butter
1 large onion, finely chopped
2 cloves of garlic finely chopped
2 cups (400g) arborio rice
1/2 cup (125ml) dry white wine
1/4 cup fresh sage leaves (i couldn't get a hold of any fresh or dried sage, only powdered so i just sprinkled a little of that on at the end)
1/4 cup (60g) sour cream
1/2 cup (40g) grated fanciest parmesan
2 tblspn toasted pine nuts

method
preheat oven 200c

bake pumpkin on baking tray w baking paper & oil. season w salt

meanwhile, bring stock to a gentle simmer in a medium saucepan.

melt butter in large pan. add onion and cook till soft not browned. add garlic and rice, stirring well to coat. add wine and simmer until liquid has evaporated.

add 1/2 cup of hot stock to rice mixture stirring over medium heat until liquid is absorbed. continue adding and stirring, 1/2 cup at a time until half the stock is added, then remove the pumpkin from the oven, sprinkle with chilli flakes and add almost all of it to the risotto (saving some for the top). continue adding and stirring as before until it's all gone. (i added frozen peas too because i <3 peas).

**i didn't do this step because i couldn't get the fresh sage, but i hope to next time.....
"heat oil in small frying pan over high heat, add sage leaves and fry for about 20 seconds or until crisp. remove with slotted spoon and drain on absorbent paper."

remove risotto from heat, stir in the sour cream and parmesan. season. serve topped with the extra pumpkin, roasted pine nuts and crisp sage.

SO GOOD

tomorrow's recipe......

LABOUR INDUCING SPICY COOKIES (yes really)