From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Baked Pumpkin and Sage Risotto.html | 356 ++++++++++++++++------------ 1 file changed, 203 insertions(+), 153 deletions(-) (limited to 'Recipes/Baked Pumpkin and Sage Risotto.html') diff --git a/Recipes/Baked Pumpkin and Sage Risotto.html b/Recipes/Baked Pumpkin and Sage Risotto.html index 0a9a811..008f5f3 100644 --- a/Recipes/Baked Pumpkin and Sage Risotto.html +++ b/Recipes/Baked Pumpkin and Sage Risotto.html @@ -1,181 +1,231 @@ - + - - - - - - -
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Baked Pumpkin and Sage Risotto

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- - - Cook Time: 30 min - Servings: Serves 4 - - - Source: - - + + + Cook Time: 30 min + + Servings: Serves 4 + + + + Source: + +

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Ingredients

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1 tbsp olive oil

1 onion, chopped

Baby spinach

12 sage leaves

400g Arborio rice

800g pumpkin, peeled and chopped into small pieces

1.25 litres (5 cups) chicken stock

Sea salt and cracked black pepper

30g butter

40g finely grated parmesan

Extra finely grated parmesan and fried sage leaves, to serve

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Ingredients

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+ 1 tbsp olive oil +

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+ 1 onion, chopped +

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Baby spinach

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+ 12 sage leaves +

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+ 400g Arborio rice +

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+ 800g pumpkin, peeled and chopped into small + pieces +

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+ 1.25 litres (5 cups) chicken stock +

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+ Sea salt and cracked black pepper +

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+ 30g butter +

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+ 40g finely grated parmesan +

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+ Extra finely grated parmesan and fried sage leaves, to serve +

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Directions

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Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat.

Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.

Add the rice, pumpkin and stock and cover with a tight-fitting lid.

Bake for 30 minutes.

The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.

Sprinkle with extra parmesan and fried sage leaves to serve.

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Directions

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+ Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan + over medium-high heat. +

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+ Add the oil and onion and cook for 3 minutes or until soft. Add + the sage and cook for 1 minute. +

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+ Add the rice, pumpkin and stock and cover with a tight-fitting + lid. +

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Bake for 30 minutes.

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+ The risotto will be quite liquid. Stir through the salt, pepper, + butter and parmesan and stir for 2 minutes until the risotto + thickens slightly. +

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+ Sprinkle with extra parmesan and fried sage leaves to serve. +

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