- 1 butter portion*
- 1 arborio rice bag
- 1 goats cheese portion
- 1 parmesan portion
- 1 ATLAS vegetable stock
- 1 Japanese pumpkin bag
- 1 brown onion
- 1 garlic clove*
- 1 sage bunch
We have filmed an instructional video to accompany this recipe, to watch please click the centre of the image above.
Pantry staples: Salt, cooking oil, pepper
Allergens: Dairy, onion, garlic
Specialised equipment: Lined baking tray, grater, slotted spoon, absorbent paper, measuring jug
Chef's note: Don’t wash the rice! The starch is key to making a creamy risotto. Risotto rice is able to hold its shape, become soft and still have a slight chew. There are many types of risotto rice including carnaroli, vialone nano, cal riso, maratelli and arborio.
* Garlic and butter are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Cut the pumpkin in half. Peel and cut one half of the pumpkin into 1cm dice. Cut the remainder into 1 wedge per person. Pick half of the sage leaves and finely slice the remainder. Crumble the goats cheese. Finely dice the onion. Crush and thinly slice 1 garlic clove* per 2 people. Grate the parmesan.
2. Cook the pumpkin wedges
Place the pumpkin wedges on a lined baking tray, coat with oil and a sprinkle of salt and cook in the oven for 15-20 minutes or until cooked through.
3. Begin cooking the risotto
Heat a splash of oil in a saucepan over medium heat. Add the onion, garlic and pumpkin cubes and cook for 4 minutes or until the onion is translucent. Add the arborio rice and cook for 1 minute, stirring often.
4. Add the stock
In a measuring jug, mix the stock with 250ml of water per person. Add about a quarter of the stock mixture to the rice and cook, stirring often, until the liquid is mostly absorbed and you can start to see the rice grains. Make sure that an oozy consistency is maintained.
5. Add more of the stock
Add another quarter of stock mixture and repeat the process until all the stock has been used. Each quarter should take about 5-7 minutes to absorb into the rice. You are looking for an oozy consistency and the rice to be al dente – cooked, yet firm to the bite.
6. Add the parmesan
Stir through the parmesan, sliced sage leaves and 1 tablespoon of butter* per 2 people and season to taste.
7. Cook the sage leaves
Meanwhile, heat a splash of oil in a saucepan over medium heat. Add the whole sage leaves and fry for 1 minute or until crisp. Remove using a slotted spoon and drain on absorbent paper. Be careful as the sage may spit when it hits the hot oil. It is a good idea to test a sage leaf or two to practice this step.
8. To serve
Divide the risotto between serving plates. Top with a wedge of pumpkin, goats cheese and crispy sage.