Roasted Pumpkin Shallot Risotto with Sage

Roasted Pumpkin Shallot Risotto with Sage

                             Roasted Pumpkin Shallot Risotto with Sage. 

Roasted Pumpkin Shallot Risotto with SageMy Roasted Pumpkin Shallot Risotto with Sage is an autumnal comfort showpiece that is super simple to prepare, delicious and nutritious; a vegetarian main or accompaniment to fish, poultry or protein of choice! Serve my Roasted Pumpkin Shallot Risotto with Sage with a green salad and a dry white wine! Snuggle up and Enjoy!

1 medium organic pie pumpkin, peeled, seeded and cubed

4 organic shallots, peeled and sliced

3 tablespoons crumbled dried sage leaves or 4 tablespoons chopped fresh leaves

Salt and pepper to taste

3 tablespoons extra virgin olive oil

1/4 cup extra virgin olive oil

2 cups carnaroli or aborio rice

1 teaspoon aleppo pepper flakes

1 teaspoon himalayan pink salt

1/2 cup sherry

1 cup boiling water

32 ounces no salt chicken or vegetable broth

1/1/2 cups organic chopped tomatoes

1/2 bunch organic flat leaf parsley, roughly chopped

3/4 cup grated parmesan cheese

3 tablespoons unsalted butter, cut in cubes

Assemble 1st 6 ingredients onto a baking sheet and roast in a 400 degrees preheated oven for 30 minutes, until pumpkin is golden brown and softened. Flip the the pumpkin midway so it roasts evenly. Set aside and let cool

In a deep chef’s skillet, heat the oil to medium high

Add the rice and stir cook until pearly

Stir in the sherry and boiling water

Add the pumpkin to the rice, smashing any large pieces

Now add the broth 1 cup at a time, stir cooking until rice has absorbed each cup

Just before the last cup of broth, stir in the chopped tomatoes then the broth, reduce to simmer and stir for 10 more minutes

Remove from heat and finish with the parsley, parmesan cheese and butter, mixing in gently

Cover the pot and let rest for 20 minutes before serving

Enjoy as a main dish or a side to the protein of choice

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