Vegetarian pumpkin and sage risotto is the perfect meal on a gloomy day.
Easy to make and gluten-free!
1 small bright pumpkin
a handful of sage leaves
3 cloves of garlic
1 cup of risotto rice (we used regular round)
2 cups of vegetable broth
2 cups water
salt, pepper to taste
1/2 teaspoon ground turmeric
1-2 tbsp. coconut oil
- Peel the pumpkin, remove the seeds and cut into cubes.
- Set aside about a cup of pumpkin cubes for later, and place the remaining pumpkin in a pan of boiling, slightly salted water.
- Boil the pumpkin until tender, about 10-15 minutes, then drain the water and, using a blender or food processor, grind the pumpkin until smooth.
- In a large pan or cauldron heat a tablespoon of coconut oil and add sage leaves to it.
- Fry the sage until crisp, then place it on a paper towel-lined plate to remove excess moisture.
- Peel and cut the onion into small cubes and pour into the pan where the sage was fried. Simmer the onion until translucent, stirring regularly.
- Then add the finely chopped garlic, rice, and cubes of raw pumpkin that you set aside earlier. Season everything with salt, pepper and turmeric.
- Mix everything well and pour pumpkin puree and vegetable broth. If you see that the mixture is dry, add a little water.
- Bring the porridge to a boil, then reduce the heat and cook the rice on a low heat, stirring occasionally, but not giving the risotto a chance to turn into a mush. The dish manages to reach al dente in 15 minutes.
- After the rice is ready, remove the pan from the heat and leave it for 5 minutes, covered with a lid, so that the rice absorbs the excess liquid.
- Serve the risotto with finely chopped parsley and fried sage leaves on top.