From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Baked Pumpkin and Sage Risotto.html | 212 ++++++++++++++++++++++++++++ 1 file changed, 212 insertions(+) create mode 100644 Recipes/Baked Pumpkin and Sage Risotto.html (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 new file mode 100644 index 0000000..d2f3fbb --- /dev/null +++ b/Recipes/Baked Pumpkin and Sage Risotto.html @@ -0,0 +1,212 @@ + + + + + + + + +
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Baked Pumpkin and Sage Risotto

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+ + + + 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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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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